Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kumro pata bata (tender pumpkin leaves chutney - bengali style). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
kumro Pata Bata/কুমরো পাতা বাটা রেসিপি/pumpkin Leaf paste/Village Food Veg. If you like this video do not forget to like, share and subscribe Music from : audionautix.com #KumroPataBata #KumroShakBata #Bata #Bhorta #Bengali. মিষ্টি কুমড়ো পাতার বাটা Kumro Pata Bata amazing Bengali Village Food Rare Recipe. Today i am going to prepare Kumro Pata Bata Pumpkin leaf Paste recipe.
Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style) is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style) is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have kumro pata bata (tender pumpkin leaves chutney - bengali style) using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style):
- Make ready 10-12 tender Pumpkin Leaves, washed, drained & chopped
- Get 4-5 garlic cloves, sliced
- Take 1 onion, chopped
- Make ready 2 green chilies
- Take 2 tbsp. mustard oil
- Take 1/2 tsp. kalonji (onion seeds)
- Take to taste salt
- Get 1/4 tsp. turmeric powder
- Prepare pinch red chilli flakes to garnish
Pata Tim is a delicious pork stew with mushroom and bok choy. It has a mild sweet sauce and is perfect when cooked as tender as possible. This dish makes use of pork leg, which is referred to as pata in the Philippines. It can be considered as a Filipino-Chinese dish.
Instructions to make Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style):
- Chop the leaves roughly. Keep aside.
- Heat oil in a pan and saute the garlic till light brown. Add the onion and green chilies. Fry till they turn brown too.
- Add the chopped greens, turmeric powder and salt to taste.
- Add 1/4 cup water. Cover and cook on a low flame till dry.
- Add 1/4 cup water. Cover and cook on a low flame till dry.
- Grind to a fine paste by adding very little water.
- Heat remaining oil and temper with kalonji (onion seeds).
- Pour the tempering over the prepared chutney & garnish with chilli flakes. Traditionally it is had with plain steamed rice.
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