Narkel Bata (Coconut Chutney - Bong style)

 

           Narkel Bata is a traditional Bong style chutney made of fresh coconut, mustard seeds and green chilies. At times, garlic cloves and / or poppy seeds are also ground along with the coconut. Very few ingredients are required to dish out this chutney, which goes best only with hot steamed rice and a drizzle of some raw mustard oil. It is a very simple and an easy recipe that needs no tempering or sautéing. So time to try out this rustic, village style regional delicacy. 

          Narkel Bata is also found in Bangladeshi cuisine where it goes by the name of Narkel Bhorta. This is almost a lost recipe now and remains a homemade delicacy. It is typically prepared by the older generation and is not usually served in restaurants. 

         This is my family recipe that has been passed down by my late mom. I grew up relishing various types of bata recipes, sometimes made of coconut, raw banana peel, coriander leaves, poppy seeds, prawns, etc. In fact one can have an entire meal with any of these chutneys. For me it is pure divine and a great comfort food. 

• 1 cup fresh grated coconut
• 2-3 garlic cloves
• 1 tsp. mustard seeds
• 2 green chilies / burnt red chilies
• salt to taste 
• 1 tsp. raw mustard oil 

          Grind all the above mentioned ingredients (except mustard oil) in a mixer grinder along with just a few drops of water if possible. 

          It would be better if it is ground on a grinding stone (sil batta) for a perfect texture. Once done, just mix with hot steamed rice and a drizzle of some raw mustard oil for that extra zing and enjoy.