Name: Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 10-12 tender Pumpkin Leaves, washed, drained & chopped; 4-5 garlic cloves, sliced; 1 onion, chopped; 2 green chilies; 2 tbsp. mustard oil; 1/2 tsp. kalonji (onion seeds); salt to taste; 1/4 tsp. turmeric powder; pinch of red chili flakes to garnish

ABOUT Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style) RECIPE

An extremely simple chutney, yet full of flavours, it is made of tender pumpkin leaves. You must have noticed these pumpkin plants growing around everywhere. So if you happen to come across this plant, pluck out some tender leaves and prepare this traditional Bengali recipe which is usually enjoyed with plain steamed rice. It is a grandmothers recipe and almost a forgotten one.

Ingredients Serving: 3

10-12 tender Pumpkin Leaves, washed, drained & chopped
4-5 garlic cloves, sliced
1 onion, chopped
2 green chilies
2 tbsp. mustard oil
1/2 tsp. kalonji (onion seeds)
salt to taste
1/4 tsp. turmeric powder
pinch of red chili flakes to garnish

Instructions

Heat 1 tbsp. oil in a pan and fry the garlic till light brown. Then add the onion and green chilies. Saute till they turns slightly brown.
Add the chopped greens, salt, turmeric powder and 1/4 cup water. Cover and cook on a low flame till they turns soft and dry. Keep aside to cool.
Grind to a fine paste by adding very little water. It should not be too runny. Transfer to a serving bowl.
Heat the remaining oil in a pan and temper with kalonji. Saute for a few seconds and then pour this tempering over the prepared chutney.
Garnish with a sprinkle of red chili flakes and serve with hot steamed rice. It is traditionally had this way.
You may have it with chapatti, as a spread over bread / parathas or as a dip with some papads, croutons or chips.

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