Thankuni Pata Bata (Centella Leaves Chutney - Bengali Style)

 

          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)

     

         Wash the Thankuni leaves well under running water and drain them.

          Grind along with the garlic, chilies and very little water to make a smooth paste.

          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.

         Wash the Thankuni leaves well under running water & drain them. 

 Grind along with garlic, chilies & very little water to make a paste.

   Heat oil in a pan & 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 & drizzle some mustard oil over it. 

              Enjoy with hot steamed rice.

Thankuni Pata Bata (Centella Leaves Chutney - Bengali Style)

          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. So today I made a Chutney out of this exotic herb. A very simple recipe where 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. So check out the step by step pictorial recipe 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. Sauté 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 & drain.

                                             Chop them finely.

                                             Grind along with chilies & garlic .......

                                             .......into a paste by adding little water.

                                Heat oil & temper with kalonji (nigella seeds).

                                Add ground paste, salt & turmeric powder.

                                  Fry on a low flame till dry.

 Garnish with fresh red chilies & coriander leaves. Mix with 

plain steamed rice & relish.