Thankuni Pata is a very popular condiment in Bengali cuisine. This ingredient has been used in multiple Bengali dishes for many years and a lot of special dishes are completely dedicated to this one ingredient only.
It is a very famous Indian medicinal herb that was used for medical purposes in ancient times. Later on, people discovered the unique flavour of the leaves of the Thankuni plant and started using it to make a variety of dishes. The leaves of the plant are dark green and have a slightly bitter taste. These are used to make chutneys, gravies and also as wraps. Biologically the Thankuni plant is known as the Indian pennywort or Centella Asiatica.
The shape of these leaves is round and you can easily recognise these leaves from a distance. As per Ayurveda, the leaves of this plant can successfully cure a lot of health problems related to digestion and stomach. Even if you do not have any problems related to your gut, consumption of these leaves regularly can help improve your immunity and provide you with a shield against any unwanted problems related to your digestive health.
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Thakuna Pata Bengal Connection
In Bengali cuisine, Thankuna pata plays a very significant role and is used in a variety of delicacies like fish, dal and sabzi to name a few. In traditional Bengali households, it is also believed that the consumption of these leaves can stimulate appetite among people who do not easily feel hungry on their own. It also helps in the absorption of nutrition and better digestion. The most common way to consume these leaves is by grinding them on Shil Nora along with lots of mustard, oil, green chillies, and other spices. This makes a thick paste of Thankuna pata leaves and it can be directly enjoyed with freshly steamed rice.
It not only adds a lot of flavour to the food but also has numerous medicinal properties. Many people in Bengal to this date use these leaves to cure a variety of health-related ailments, including enhancing memory and cognitive function. There are numerous ways you can use these leaves for the benefit of your body by combining them with other herbs and leaves. Although it is considered a bitter herb or leaf, it still gives a unique taste to the food. Also in the traditional medicine system of India, it is believed that anything bitter in taste has the property to improve digestion and also offer a variety of other health benefits
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Delicacies With Thankuni Pata Leaves
Here is a list of some popular Bengali delicacies that can be made with the help of Thankuni pata leaves.
* Thankuni Patar Bata
This is one of the quintessential Bengali recipes that is made with the help of these leaves. It is a traditional Bengali condiment that is prepared by hand grinding the Thankuni Pata leaves along with mustard, oil, green chillies, and salt. This flavourful paste is served with fresh rice.
* Thankuni Pata Bhapa
The Bhapa is made by first washing the fish properly and then marinating it with a paste made by grinding Thankuni leaves, green chillies, mustard oil, and salt. The fish is then wrapped in banana leaves and steamed till it becomes soft and edible. The resultant is a delicious and aromatic steamed fish.
* Thankuni Pata Shorshe Bata
In this variety, Thukana Pata leaves are ground along with mustard paste, green chillies and a little bit of mustard oil. Then a fresh fish that is properly cleaned is marinated and cooked in this paste. This dish is generally served with hot rice and has a very rustic flavour along with numerous health benefits.
* Thanuni Pata Diye Mangsho
This is a chicken curry dish that is made with the help of some simple ingredients and has a very subtle taste of Thakuna Pata. The leaves add hints of bitterness to the already lightly spiced curry. The curry is made with traditional Bengali spices and has lots of mustard seed paste.
* Thankuni Pata Diye Ilish Bhapa
This unique Bengali delicacy is made with the help of Hilsa fish that is marinated with the paste prepared by mixing Thankuni pata, mustard paste, green chillies, mustard, oil, and some grated coconut. A lot of other Bengali herbs and spices are also added to make this space. The fish pieces are marinated in this paste and wrapped in banana leaves to steam. This is a very popular way to make Hilsa fish among Bengali people.
These are some of the top delicacies made in Bengali cuisine with the help of Thankuni pata. Thankuni pata is a very popular herb in Bengali cuisine and can be used in various ways to make different dishes.
