Kharkol Pata Bata or Kharkol Bharta

One more bharta delicacy from my blog to your kitchen is Kharkol Pata Bata. Kharkol pata is also known as Gyatkol pata in Bengal. Google says, kharkol pata is the wild arum leaves and those are available in villages in bengal. We get these leaves mostly during monsoon, but not at the super market. They are available in small markets and when I was visiting one such market in subarb, found them to a humble lady. She wa ssitting there with some kharkol pata, some dheki shak and stuff like that and the price is vey nominal. I bought almost everything she was offering and created these delicacies at home. We have such a rich source of heritage in our society which is often forgotten.

Kharkol Pata Bata

Ingredients for Kharkol Pata Bata

  • Kharkol or Gyatkol leaves – 2 bunch
  • Garlic – 1 tbsp
  • Green chili – 4 or more
  • Kalo jire or kalonji seeds – 1 tsp
  • Salt and turmeric – as required
  • Mustard oil for cooking

How to make Kharkol Pata Bata

Just look at those lucious green leaves. I washed them thoroughly after removing the stem.

Then I have steamed them in a closed vessel with very little oil. They will change color once steamed.

Once the leaves are cooled down, grind them to a paste with green chilies.

To make the bharta, heat mustard oil in a pan and temper it with one green chili and kalonji seeds.

Then add the garlic paste and fry till fragrant.

Add salt and turmeric and fry for 10 seconds.

Now add the ground leaves and mix well. Continue cooking over low heat till the water evaporates completely.

It will take time to evaporate completely so keep your patience.

Now it is almost done. Adjust the seaosning. When it starts sticking to the pan, the bharta is done.

Serve with plain rice.

Kharkol Pata Bata
Kharkol Pata Bata
Kharkol Pata Bata