How to Make Perfect Kumro Pata Bata (Tender Pumpkin Leaves Chutney – Bengali Style)

Kumro Pata Bata (Tender Pumpkin Leaves Chutney – Bengali Style). 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)
Kumro Pata Bata sathe Khuder Vat amazing Bangali Village Food Recipe prepared by মিষ্টি কুমড়ো পাতার বাটা Kumro Pata Bata amazing Bengali Village Food Rare Recipe. Kumro Shak Chingri, Nian's Cooking Diary. Bata Mens Summer Sandal No reviews. You can have Kumro Pata Bata (Tender Pumpkin Leaves Chutney – Bengali Style) using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Kumro Pata Bata (Tender Pumpkin Leaves Chutney – Bengali Style)

  1. Prepare 10-12 of tender Pumpkin Leaves, washed, drained & chopped.
  2. You need 4-5 of garlic cloves, sliced.
  3. It’s 1 of onion, chopped.
  4. It’s 2 of green chilies.
  5. Prepare 2 tbsp. of mustard oil.
  6. You need 1/2 tsp. of kalonji (onion seeds).
  7. You need to taste of salt.
  8. You need 1/4 tsp. of turmeric powder.
  9. It’s pinch of 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.

Kumro Pata Bata (Tender Pumpkin Leaves Chutney – Bengali Style) step by step

  1. Chop the leaves roughly. Keep aside..
  2. Heat oil in a pan and saute the garlic till light brown. Add the onion and green chilies. Fry till they turn brown too..
  3. Add the chopped greens, turmeric powder and salt to taste..
  4. Add 1/4 cup water. Cover and cook on a low flame till dry..
  5. Add 1/4 cup water. Cover and cook on a low flame till dry..
  6. Grind to a fine paste by adding very little water..
  7. Heat remaining oil and temper with kalonji (onion seeds)..
  8. Pour the tempering over the prepared chutney & garnish with chilli flakes. Traditionally it is had with plain steamed rice..

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