Dhonepata bata/ Pickled coriander leaves

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Dhonepata bata is a relish that my mother prepares often during winters when we get good produce of dhonepata/ coriander/ cilantro. So this recipe is from my mother’s kitchen. I am sure you will like it. You can increase the heat and tanginess according to your choice by varying the amount of green chili and tomato respectively. It is super easy to prepare and needs few ingredients for the preparation.

During winters, my palate always craves for something hot and spicy. Therefore, I always make it a point to make some bata to calm my craving, either beet bata or dhonepata bata or sometimes khosha bata. And there are days when I finish off my meal only with daal and bata. Drooling isn’t it?

Dhonepata Bata

Course: Relish

Cuisine: Bengali(Indian)

Preparation time: 5 mins

Cook time: 20 mins

Servings: 10

Ingredients

5 cups of chopped cilantro/coriander leaves (You can also include the soft stems)
4-5 green chilies
5-6 chopped garlic
2 tomatoes chopped
1 teaspoon of red chili powder (optional)
1 teaspoon of kalojeera/ nigella seeds
Salt to taste
1 teaspoon of sugar
2 tablespoons of oil

Directions

Make a smooth paste of coriander leaves, green chilies, garlic, tomatoes, and kalojeera.
Take a kadai, and heat oil in it. Once the oil is hot pour the paste in the kadai carefully.
Add salt and sugar. If you feel that the mixture is not hot enough you can add red chili powder.
Now, cook the paste till it reduces and the dhonepata bata coes together as shown in the photograph below . Keep stirring at intervals.
Once all the water is evaporated, turn off the flame.
Let it cool. You can store this dhonepata bata in refrigerator for at least 7 days.

Step by step instructions to prepare dhonepata bata

Make a smooth paste of coriander leaves, green chilies, garlic, tomatoes, and kalojeera.

Take a kadai, and heat oil in it. Once the oil is hot pour the paste in the kadai carefully.

Add salt and sugar. If you think that the mixture is not enough you can add red chili powder.

Now, cook the paste till all the water evaporates from the kadai. Keep stirring in between.

Once all the water is evaporated, turn off the flame.

Let it cool. You can store this dhonepata bata in refrigerator for at least 7 days.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries you can mail me epicureanfeast2019@gmail.com