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Tuesday, 19 January 2016

Dhone Pata Bata (Coriander Leaves Chutney - Bengali Style)


          Coriander leaves is an aromatic herb that is generally used for garnishing any prepared dish. But try making a chutney out of it. It tastes simply superb. The leaves are ground along with garlic, chilies, onion and tomato. 

          It is then stir fried with a tempering of kalonji (nigella seeds) in mustard oil. Relish it with plain steamed rice. You can also have as a spread on chapattis, parathas or sandwiches. So please check for a step by step guide with pictures to prepare it.
          











  • 2-3 bunches of coriander leaves along with the stem, washed & drained
  • 5 garlic cloves
  • 2 fresh chilies
  • 1 small onion
  • 1/2 tomato
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 2 tbsp. mustard oil
  • 1/2 tsp. kalonji (nigella seeds)









          Grind all the ingredients starting from coriander leaves to tomato into a fine paste by adding very little water.

          Heat oil in a non-stick pan and temper with the kalonji. Saute for a few seconds and then add the ground paste, salt and turmeric powder.

          Keep frying on a low flame till it turns dry and turns into a lump. Enjoy with plain steamed rice or as a spread on chapattis, parathas or on sandwiches.






                          Grind coriander leaves + stems, onion, garlic, fresh chilies & tomato




                               .......into a paste.




                                Heat oil and temper with kalonji (nigella seeds).




                               Add the ground paste, salt and turmeric powder.




                                Fry till dry.



                    Serve with steamed rice or as a spread on chapattis / parathas / sandwich.


















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