What is Thankuni pata?
Biologically known as Indian pennywort or Centella Asiatica,Thankuni pata is a medicinal herb commonly used in Bengali cuisine.The leaves of the Thankuni plant are dark green, round, and have a slightly bitter taste and unique flavour. These leaves have been a part of the Bengali culinary culture and have been used inAyurveda and traditional medicines to treat digestive problems and improve gut health.
Thankuni Pata and its Bengal connection
In Bengali cuisine, Thankuni pata is used in various ways for delicacies like bata, dal, fry to name a few. Traditionally, it was believed that eating a Thankuni pata bata in the beginning of a meal can work as an appetite stimulant and help in improving absorption of nutrients and better digestion. Thankuni pata bata is basically relished by grinding the leaves on a ShilNora along with mustard oil, green chilies and other spices. This paste is then used as a condiment relished with rice.
The potent herb
The use of Thankuni pata in Bengali cuisine is not only for its culinary attributes, but also for its umpteen medicinal properties. In traditional medicine, Thankuni is believed to have various health benefits, including improving digestion, enhancing memory and cognitive function, and promoting overall well-being. It is considered a bitter herb, and bitter foods are often valued in traditional medicine systems for their potential to stimulate digestion and provide a range of health benefits.
Here are some popular delicacies made with Thankuni leaves:
Thankuni Patar Bata
Thankuni patar bata is a traditional condiment made by hand grinding Thankuni pata leaves with mustard oil, green chilies, and salt. This flavorful paste is served as a condiment with rice.
Thankuni Pata Bhapa
This Bhapa is made by washing and cleaning the fish then marinating it with a Thankuni leaves paste mixed with mustard paste, green chilies, mustard oil, and salt, then wrapped in banana leaves and steamed. This results in a delicious and aromatic steamed dish.
Thankuni Pata Shorshe Bata
Thankuni pata leaves are grinded with mustard paste, green chilies, and a touch of mustard oil. The fish is marinated and cooked in this paste and is served with hot rice. In fact, this preparation is loved for its pungent and zesty flavour and its umpteen health benefits.
Thankuni Pata Diye Mangsho
This simple chicken curry is made with Thankuni pata leaves. The leaves add a unique taste to the curry, and the dish is typically seasoned with traditional Bengali spices and mustard seed paste.
Thankuni Pata Diye Ilish Bhapa
Hilsa fish marinated with Thankuni pata paste, mustard paste, green chilies, grated coconut, mustard oil along with a melange of spices and herbs. Then the marinated fish pieces are wrapped in banana leaves and steamed. This is a popular preparation during the Hilsa fish season.
Thankuni Pata Bhorta
Thankuni pata leaves are mashed with boiled potatoes, mustard oil, green chilies, and salt. This bhorta is a flavorful side dish, which is paired with ghee and hot rice.
Thankuni Pata Mulo Ghonto
A classic radish sabzi made by grated radish, coconut, thankuni pata leaves, spices and herbs. This dish is often relished with warm rice and is believed to heal stomach ailments.