Kacha Lau Pata Bata is a traditional Bengali homemade style chutney that has its roots in the very heart and soul of Bengali cuisine. In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh.
This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. This particular dish is made out of Bottle Gourd Leaves. They contain the most nutrients and it tastes simply yummy. So time to try out this rustic, village style regional delicacy that is bursting with flavors by checking out the step by step pictorial recipe to prepare it.
You must have noticed bottle gourd creepers growing around everywhere. Just try making a chutney out of few tender leaves, garlic and green chilies. It taste just awesome. This is a no fire recipe as there is no frying, cooking or sautéing.
It is a grandmothers recipe and almost a forgotten one. This is in no way a restaurant style dish. One does not get to see such homemade recipes these days, unless you have an elderly person in your midst. This amazingly healthy side dish is best relished with hot steamed rice and a drizzle of some raw mustard oil.
- 10-12 tender Bottle Gourd Leaves, washed, drained & chopped roughly
- 4-5 garlic cloves
- 2-3 green chilies
- 1-2 tsp. mustard oil
- salt to taste
Take few tender bottle gourd leaves.
Blend the leaves, garlic & green chilies into a paste by adding very little water.
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