Thankuni Pata, as it is known in the Bengali lingo or Centella leaves have some medicinal properties that are very healthy for us. It is not much popular though it is quite relished in the North Eastern regions, especially West Bengal and our neighbouring countries like Bangladesh, Sri Lanka, Vietnam, Thailand and Malaysia to name a few.
These leaves can be made into delectable pakoras or can be enjoyed as salads, stir fries, juice or chutneys. So today I tried making a Chutney out of this exotic herb. A very simple recipe where the leaves are ground along with just green chilies and garlic. This is then fried with a tempering of kalonji (nigella seeds) in mustard oil. It is then mixed with plain steamed rice and enjoyed. So check for a step by step guide with pictures to prepare it.
- 4-5 bunches of Thankuni Pata (Centella Leaves), chopped
- 2-3 garlic cloves, chopped
- 1-2 green chilies
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. mustard oil
- 1/2 tsp. kalonji (nigella seeds)
Pluck the leaves of the Thankuni and wash well under running water. Chop them finely and grind along with the garlic and chilies and just enough water to make a paste.
Heat oil in a pan and temper with kalonji. Saute for a few seconds. Add the ground paste, salt and turmeric powder.
Fry on a low flame for 4-5 minutes or till dry. Enjoy this chutney mixed with plain steamed rice.
Take 4-5 bunches of the Thankuni Pata (Centella Leaves).
Pick the leaves, discarding the stems. Wash well and drain.
Chop them finely.
Grind along with chilies and garlic .......
........into a paste by adding little water.
Heat oil in a pan and temper with kalonji (nigella seeds).
Add the ground paste, salt and turmeric powder.
Fry on a low flame till dry.
Garnish with fresh red chilies and coriander leaves.
Mix with plain steamed rice and relish.