Kharkol pata! What is kharkol pata? Probably hardly anybody know about this leafy vegetable except Bengali people. I mean Bengali are actually very fond of kochu (taro plant). They eat ol kochu, maan kochu, gathi kochu, shola kochu, everything. Is there anything what I missed? Ohhh, kharkol leaves (pata), it is again another kind of taro plant. We, Bengali people, make a delicious paste (bharta) out of its leafy greens and surprisingly it is very delicious than anything else. So did you ever try kharkol pata bata (ghatkol bharta)?
I believe that you have definitely tried kharkol leaf paste earlier and probably that is why you have landed on this page. Am I correct?
People who are living in villages or spent his childhood in a village definitely ate this simple but wonderful leafy vegetable several times at home.
People normally enjoy this kharkol leaf paste with plain rice. Though it is a simple village food but it is also said that it has a lot of nutritional values.
I tried to grow this plant in our backyard. But that plant every year grows a certain level and after that, it dies. So I never got a chance to harvest kharkol from the backyard. But I do not know the exact reason behind it.
Kharkol pata bata recipe
- 2 cups chopped kharkol pata
- 1.5 teaspoons nigella seeds / Kalonji/ kalo jeera
- 2 garlic cloves/lahsun
- 2 red chilli, whole
- 2 teaspoons mustard oil
- Salt as needed
- Wash kharkol leaves properly and roughly cut into small pieces
- Now heat oil in a cooking pan, add nigella seeds/kalonji/kalo jeera and saute
- Then add whole red chillies and garlic cloves too and saute for next 1 minutes over low flame
- Now add roughly chopped kharkol leaves and saute till it becomes little soft, spread salt as needed
- Switch off flame and wait till it becomes cool
- Then make paste of all sauted ingredients by using traditional shil bata (you can use electric grinder too)