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Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style)
Introduce
Chef :
Bethica DasKumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style)
#dipsandsauces - An extremely simple chutney, yet full of flavours, it is made of tender pumpkin leaves. You must have noticed these pumpkin plants growing around everywhere. So if you happen to come across this plant, pluck out some tender leaves and prepare this traditional Bengali recipe which is usually enjoyed with plain steamed rice. You can also relish it as a spread on toast, parathas or as a dip with chips, khakhra, papad or vegetable crudites.
Ingredient
2 tbsp.
mustard oil
1/2 tsp.
kalonji (onion seeds)
to taste
salt
1/4 tsp.
turmeric powder
Cooking instructions
* Step 1
Chop the leaves roughly. Keep aside.
* Step 2
Heat oil in a pan and saute the garlic till light brown. Add the onion and green chilies. Fry till they turn brown too.
* Step 3
Add the chopped greens, turmeric powder and salt to taste.
* Step 4
Add 1/4 cup water. Cover and cook on a low flame till dry.
* Step 5
Add 1/4 cup water. Cover and cook on a low flame till dry.
* Step 6
Grind to a fine paste by adding very little water.
* Step 7
Heat remaining oil and temper with kalonji (onion seeds).
* Step 8
Pour the tempering over the prepared chutney & garnish with chilli flakes. Traditionally it is had with plain steamed rice.
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