Pumpkin Leaves Bharta (Kumro pata bata). Great recipe for Kumro Pata Bata (Tender Pumpkin Leaves Chutney – Bengali Style). #dipsandsauces – 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.
Pumpkin leaves are nutritious and rich in vitamins and minerals. Hi Friends, Today I am posting a simple but very healthy side dish recipe made with Pumpkin leaves —-it is Mashed Pumpkin Leaves. It is a typical Bengali recipe, very quick and easy to prepare and tastes delicious. You can cook Pumpkin Leaves Bharta (Kumro pata bata) using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Pumpkin Leaves Bharta (Kumro pata bata)
- It’s 8 of fresh pumpkin leaves.
- You need 5 cloves of garlic.
- You need 1 spoon of black cuming.
- Prepare 3 of green chillies.
- You need 1/2 spoon of salt.
- Prepare 5 spoons of mustard oil.
Pumpkin leaves are nutritious and rich in vitamins and. 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.
Pumpkin Leaves Bharta (Kumro pata bata) step by step
- Cut the pumpkin leaves into 4 pieces..
- In a pan add mustard oil. Then add black cuming, chillies and garlic. Then add pumpkin leaves and salt..
- Fry for 10 to 15 minutes. One it fried let it cool. Then griend all in a griender. Once bharta is ready add two spoon mustard oil again. Mix all properly and serve with hot rice..
So if you happen to come across this plant, pluck out some tender leaves and prepare this traditional Bengali. Pumpkin leaves chutney is also called Kumro Pata bata in Bengali basically it is a Bengali recipe from Bengali Cuisine. Kumro Pata Bata (Red Pumpkin Leaf Chutney – Bengali Style) This is an extremely simple dish, yet full of flavours. You have noticed these pumpkin plants growing wild on terraces or almost everywhere.. Just try making a chutney out of few tender leaves, garlic and green chilies and tempering it with some kalonji (nigella seeds) in mustard oil.
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