This is an extremely simple and a nutritious Bong style chutney made of Thankuni Pata (Centella Leaves). So if you happen to come across this plant, pluck out the leaves and prepare this traditional & a healthy dish. In this recipe, the leaves are ground along with green chilies and garlic. This is then sautéed in mustard oil with a tempering of nigella seeds. It is then relished with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it.
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 neighboring 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.
- 2 handfuls 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)
Heat oil in a pan and temper with kalonji. Sauté for a few seconds. Add the ground paste, salt and turmeric powder.
Fry on a low flame till all the moisture has evaporated. Transfer to a serving bowl and drizzle some mustard oil over it. Enjoy with hot steamed rice.
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