DISH RESEARCH · Other
Dhone pata bata
Nabanita Das’s selected dhone pata bata grinds coriander, green chilli and soaked cumin and mustard seeds, then mixes in mustard oil.
About Dhone pata bata
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Nabanita Das’s dhone pata bata is a Bengali coriander-leaf paste offered as a starter with rice. She describes this preparation through memories of her mother’s family menus.
Cumin and mustard seeds are soaked together in a small amount of warm water. The recipe does not require a separately cooked spice tempering.
The soaked spices are ground with coriander leaves and green chillies into a fine paste. Salt is added to season that same mixture.
Mustard oil is stirred into the prepared paste rather than heated for frying. Coriander remains the central leafy ingredient alongside the ground chillies and seeds.
The author serves the paste with warm rice as a starter. Her separate lemon-juice sauce suggestion is another offered version.
Ingredients in Dhone pata bata
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
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Associations in the cited sources
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- Cooking traditions
- Bengali
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.