Kumro Pata Bata is an age-old Bengali dish, like Lau Pata Bata (Paste of Bottle gourd leaves), Phulkopir Pata Bata (Paste of Cauliflower leaves), Dhone Pata Bata (Paste of Coriander leaves) this also tastes great with steamed rice. A healthy, comfort food and can be prepared quickly. This side dish doesn’t taste bitter at all. I’m writing this because if you’ve not tasted this yet, you might think that the leaves can be bitter in taste, but they’re not. Below is how I make it.
Kumro Pata Bata/Pan Roasted Paste of Pumpkin leaves
- Pumpkin greens/Kumro shaak- 250g
- Green chillies- 1-2
- Nigella seeds/Kalojire/Kalonji- ½ tsp
- Garlic cloves- 3-4 (sliced length wise)
- Mustard oil- 4 tbsp
Separate the pumpkin leaves from the stems, collect them in a colander. Wash well under running water, keep aside.
Take a deep bottomed pan, add pumpkin leaves in enough water so, the leaves are submerged. Cook on medium heat until the leaves become soft. Drain and keep aside the leaves until completely cooled.
In a food processor, add the cooled leaves, garlic slices, green chilies and Nigella seeds. Run the processor until a coarse paste forms. Keep aside.
Heat oil in a nonstick frying pan. Add the leaf paste and salt, sauté on medium heat until the water evaporates and the paste starts to leave out the pan surface.
Serve hot Kumro Pata Bata with steamed rice. Enjoy!