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Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

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Thankuni Pata Bata and Drink

Thankuni Pata Bata and Drink
Thankuni Pata Bata - Mandukaparni/Brahmi Booti Paste
Centella asiatica Bengali: থানকুনি Thankuni
Sanskrit: Mandukaparni
In Bangladeshi cuisine Thankuni bata is eaten with rice and is popular for its medicinal properties.
s Thankuni Pata Bata recipe mandukaparni brahmi booti Centella asiatica

By Barnali Dutta
Published 12/19/2013

Prep time: 00:10 | Cook time: 00:05 | Total time: 00:15 | Yield: 2 servingsIngredients Ingredients: Thankuni pata/ Centella leaves, 2 bunches about 100 g Green chilies 2 Kalo jeera (onion seeds), 1 tsp Salt to taste Oil 1 tspA pinch of sugar to balance the tasteInstructions: Take the leaves from bunches (you can use whole leaves with stigma). Wash and clean thoroughly and keep in a big bowl of lukewarm water for 5 minutes. Take out leaves from water, do not strain, use your hand and remove leaves from water carefully.Though thankuni is usually not attacked by pets and diseases of serious nature, but this a small,…

Mutton Rezala Recipe

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Neem Flower Podi - Margosa Powder

Traditional Starter

Vepampoo Podi Saadham (another neem flower recipe)

Another neem flower recipe

Prep time: 00:05 | Cook time: 00:10 | Total time: 00:15 |  Yield: servings

Contributed by Barnali Dutta and the Indian food cooking inspiration.

Published: December 19, 2013


  • Dry Neem Flower 1-2 spoons
  • Urad dal 2 spoons
  • Channa dal 2 spoons
  • Black pepper 1/2 spoon
  • Dry red chilies 3
  • Salt
  • Asafoetida
  • Curry leaves
  • Garlic 5-7 cloves – with skin, semi crushed
  • Mustard seeds 1/4 spoon
  • Cumin seeds 1/4 spoon
  • Ghee 2 spoons
  • Hot steam cooked rice 1 cup.


  1. In a small pan, dry toast neem flowers for a few minutes. Maybe till they are deep brown-black and aromatic. Set them aside, make it into fine powder
  2. Dry toast urad dal and channa dal each separately until reddish in color, powder them in a blender. Set this aside.
  3. Again dry toast pepper and red chilies and powder them too.
  4. In a pan, heat ghee, add mustard, cumin, asafoetida and curry leaves. Let them be fried well, (seasoning).
  5. In a plate spread steamed rice (it's best to use salted-cooked rice or simply drizzle little salt over this rice, then mix all the seasoning cooked in steps 1 to 4 on the top, and serve hot.