Get to know the true taste of Bengali food by trying our Dhonepatar Bata recipe! This flavorful paste of coriander gives any dish a kick of flavor. This traditional recipe involves blending fresh coriander leaves with grated coconut, green chilies, and a hint of mustard oil, resulting in a vibrant green paste that is both fragrant and flavorful.
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Ingredients
- A handful of coriander leaves.
- A thumbful of black cumin.
- 10 to 12 pieces of garlic.
- Four or five green chilies.
- 3–4 tablespoons of mastard oil.
- One salt pinch.
- One tablespoon of powdered turmeric.
Step-by-step Process
- Chop the coriander leaves finely.
- Next, add one table spoon of black cumin to a frying pan.
- After one minute of cooking, transfer it to a mixing cup.
- After that, add the chopped coriander leaves to the frying pan and cook them for two minutes, or until all of the water evaporates.
- Next, add the coriander leaf to the mixing cup once more and stir in the black cumin.
- Add the green chili and toasted garlic as well, blending them into a paste.
- Next, add three to four table spoons of mustard oil to a frying pan.
- After that, add the coriander paste to the frying pan and thoroughly stir.
- Mix thoroughly after adding a table spoon of turmeric powder and a teaspoon of salt.
- Your recipe is ready when the paste has been reduced to half and is served on a platter.
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