Here I am once again sharing my new experiment in kitchen. In my last blog entry I had written about Thankuni Pata (Bengali name) aka Brahmi or mandukparni ( Sanskrit, Marathi and Hindi name) aka Centella asiatica ( English name). Before coming to Dhaka, I had read, heard about Brahmi in my Basic Ayurveda studies. Here, for the first time, I am actually seeing and using this medical plant,...as vegetable ! Last evening, finally I tasted it in form of chutney.
So here is the recipe.
25-30 Brahmi leaves,
6-7 Garlic cloves,
2 Green chillies,
1 tsp onion seeds,
and salt as per taste.
Remove the stems of Brahmi leaves. Wash the leaves and strain the water. In a mixer jar put all the ingredients and make fine paste. Your healthy and hot chutney is ready.
Bengali people do eat this chutney with rice. I tried it with vadas and with chapati. My son had brahmi chutney in his sandwich. :-).
This chutney was so hot (basically because of chilies and garlic), that it made my tongue numb and nose run. But I liked it that way!
If you find these leaves please do try this chutney. I loved it. Hope you will also like it.