Dhonepata Bata (Coriander Leaves Chutney - Bengali Style

Name: Dhonepata Bata (Coriander Leaves Chutney - Bengali Style
Cuisine: Indian
Ingredients: 2-3 bunches coriander leaves & stems; 5 garlic cloves; 2 fresh chilies; 1 small onion; to taste salt; 1/2 tomato; 1/4 tsp. turmeric powder; 2 tbsp. mustard oil; 1/2 tsp. kalonji (nigella seeds)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dipsandsauces - 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. Relish it with plain steamed rice. You can also have as a spread on chapattis, parathas or sandwiches.

Bethica Das @kitchen_flavours

Sharjah (UAE)

It is then stir fried with a tempering of kalonji (nigella seeds) in mustard oil. Relish it with plain steamed rice. You can also have as a spread on chapattis, parathas or sandwiches.

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Ingredients

2-3 bunchescoriander leaves & stems
5garlic cloves
2fresh chilies
1small onion
to tastesalt
1/2tomato
1/4 tsp.turmeric powder
2 tbsp.mustard oil
1/2 tsp.kalonji (nigella seeds)

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Steps

1

Wash and drain the coriander leaves. Then grind all the ingredients starting from coriander leaves to tomato into a fine paste by adding very little water.
2

Heat oil and temper with kalonji (nigella seeds). Add the ground paste, salt and turmeric powder.
3

Fry till dry.
4

Serve with steamed rice or as a spread on chapattis / parathas / sandwich.