Kancha Lau Pata Bata
Kancha lau pata bata is a Bengali mash of tender bottle gourd leaves ground with mustard, green chile, coconut, and mustard oil. It is fresh, pungent, and served in small spoonfuls with rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Wash the tender gourd leaves and blanch them briefly to soften their fibers.
Soak mustard seeds, then grind them with coconut, chiles, garlic, and salt.
Pound or blend the leaves into the mustard mixture until coarse, not completely smooth.
Stir in raw mustard oil and a little lime juice, then serve beside hot rice.
π· Perfect Pairings
Complete your meal with these
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