Kharkol Pata Bata /Ghatkol pata bata/ Wild Arum Paste
Ghatkol or Kharkol Pata Bata/ Wild Arum Paste is also one of the lost recipes; the rural Bengali people are still preparing this, as it is widely available and grows, in damp areas near the pond or on agricultural land, and abundantly grows in the rainy season.
What are Ghatkol Pata/leaves?
The scientific name of Ghatkol or kharkol leaves is Typhonium trilobatum. The common name is: Bengal Arum, Lobed Leaf Typhonium; in Tamil: karunai-k-kilanku, pitikarunai, karunai, karu karunai kilanku, in Bengali, Ghatkanchu, খারকোল Kharkol, ঘাটকোল Ghatkol, Ghet kachu, in Assamese: chema kachu.
Ghatkul/kharkol leaves are easily available during the rainy season plenty in West Bengal. It is highly nutritious and also very delicious.
The types of equipment used for this recipe are
- Pressure cooker
- Blender
- Frypan
- Spatula
Ingredients required for Kharkol Pata Bata /Ghatkol pata bata/ Wild Arum Paste
- Kharkol/Ghatkol leaves-1 bundle/100 gm
- Garlic cloves-6 pods
- Mustard oil-1 tbsp
- Green chili-3
- Turmeric powder-1/2 tbsp
- Red chili-1
- Kalo jire/nigella seeds-1/2 tbsp
- Lemon-1/2
- Salt
Preparation: how to make Ghatkol or Kharkol Pata Bata
Clean and wash the Ghatkol leaves; take a pressure cooker, add the Ghatkol leaves along with 2 cups of water, and cook for 2 minutes, no need to wait for a whistle, as we are not going to boil meat or some hard things.
Let it come to room temperature, then transfer it to a blender jar along with water, green chili, and garlic cloves, and make a fine paste
Heat mustard oil in a pan, and add nigella seeds and whole red chili for tempering
As they start spluttering add the kharkol pata paste and mix them well
Add salt and turmeric leaves, and mix them well
Now start stirring continuously until the liquid evaporates completely
Transfer it to a serving plate; squeeze a lemon over it, and serve hot with hot piping rice
My other related posts are
- Pat Shak Bharta Recipe
- how to make delicious narkel diye kochur shak
- Bori Diye Lal Shag Bhaja
- Sarson Ka Saag
- How to Prepare Lasooni Palak
- Brahmi Shak Bhaja Recipe
- Dheki Shak Bhaja
- Susni sha
- Kolmi Shak Bhaja Recipe
Ghatkol or Kharkol Pata Bata
Equipment
- pressure cooker
- blender
- A kadai or a fry pan
- Spatula
Ingredients
- 100 gm Kharkol/ Ghatkol leaves
- 6 cloves garlic
- 1 tbsp Mustard oil
- 3 green chili
- 1/2 tbsp turmeric powder
- 1/2 tbsp nigella seeds
- 1 whole red chili
- salt
- 1/2 lemon
Instructions
- Clean and wash the Ghatkol leaves; take a pressure cooker,and add the Ghatkol leaves along with 2 cups of water, and cook for 2 minutes,no need to wait for whistle, as we are not going to boil meat or some hardthings.
- Let it come to room temperature, then transfer it to ablender jar along with water, green chili and garlic cloves, and make a finepaste
- Heat mustard oil in a pan, and add nigella seeds and wholered chili for tempering
- As they start spluttering add the kharkol pata paste, andmix them well
- Add salt and turmeric leaves, mix them well
- Now start stirring continuously until the liquid evaporatescompletely
- Transfer it to a serving plate; squeeze a lemon over it, and serve hot with hot piping rice