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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kumro pata bata (tender pumpkin leaves chutney - bengali style). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style) is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook kumro pata bata (tender pumpkin leaves chutney - bengali style) using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style):
  1. Get 10-12 tender Pumpkin Leaves, washed, drained & chopped
  2. Get 4-5 garlic cloves, sliced
  3. Prepare 1 onion, chopped
  4. Take 2 green chilies
  5. Make ready 2 tbsp. mustard oil
  6. Prepare 1/2 tsp. kalonji (onion seeds)
  7. Get to taste salt
  8. Get 1/4 tsp. turmeric powder
  9. Get pinch red chilli flakes to garnish
Instructions to make Kumro Pata Bata (Tender Pumpkin Leaves Chutney - Bengali Style):
  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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