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Dhonepata Bata (Coriander Leaves Chutney - Bengali Style)

Nov-01-2017
Bethica Das
5 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Dhonepata Bata (Coriander Leaves Chutney - Bengali Style) RECIPE

Coriander leaves is an aromatic herb that is generally used for garnishing any prepared dish. But try making a chutney out of it. It tastes simply superb. The leaves are ground along with garlic, chilies, onion and tomato. It is then stir fried with a tempering of kalonji (nigella seeds) in mustard oil.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Stir fry
  • Accompaniment

Ingredients Serving: 3

  1. 2-3 bunches of coriander leaves along with the stem, washed & drained
  2. 4-5 garlic cloves
  3. 2 fresh chilies
  4. 1 small onion
  5. 1/2 tomato
  6. salt to taste
  7. 1/4 tsp. turmeric powder
  8. 2 tbsp. mustard oil
  9. 1/2 tsp. kalonji (nigella seeds)

Instructions

  1. Grind all the ingredients starting from coriander leaves to tomato into a fine paste by adding very little water.
  2. Heat oil in a non-stick pan and temper with the kalonji. Saute for a few seconds and then add the ground paste, salt and turmeric powder.
  3. Keep frying on a low flame till it turns dry and turns into a lump. Enjoy with plain steamed rice or as a spread on chapattis, parathas or on sandwiches.

Reviews (1)  

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Astha Gulati
Nov-02-2017
Astha Gulati   Nov-02-2017

Woww...I will surely try this.

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