Thankuni Pata Bata (Asiatic Pennywort Paste)
Centella asiatica | Bengali: থানকুনি Thankuni | Sanskrit: Mandukaparni
A staple in Bangladeshi cuisine, Thankuni bata is a fresh herb paste eaten with rice, prized for its significant medicinal properties.
Recipe: Thankuni Pata Bata
Prep time: 10 mins | Cook time: 5 mins | Total time: 15 mins
Yield: 2 servings
Ingredients
- 2 bunches (about 100g) Thankuni pata/Centella leaves
- 2 Green chilies
- 1 tsp Kalo jeera (onion seeds/nigella seeds)
- 1 tsp Oil
- Salt, to taste
- A pinch of Sugar (to balance the taste)
Instructions
- Pick the leaves from the bunches (you can use whole leaves with stems). Wash and clean thoroughly.
- Keep the cleaned leaves in a big bowl of lukewarm water for 5 minutes.
- Note: While Thankuni is generally hardy, as a slender herbaceous creeper inhabiting marshy areas, ditches, and roadsides, thorough cleaning is essential to remove any grit or debris.
- Remove the leaves from the water carefully by hand (do not strain the water over them), ensuring settled particles remain at the bottom of the bowl.
- Put the leaves in a strainer to remove excess water.
- Make a smooth paste of the leaves along with kalo jeera, salt, sugar, and chilies. This is traditionally achieved using a stone mortar and pestle but can also be done in a mixer grinder.
- Heat 1 tsp of oil in a pan and slightly fry the paste for 2 minutes.
- Serve immediately with hot steamed rice.
Culinary Varieties and International Use
Centella asiatica, often referred to internationally as Gotu Kola, is utilized in numerous cuisines:
- Sri Lanka: Most often prepared as Malluma, a traditional accompaniment to rice and curry, containing grated coconut, green chilies, chili powder, turmeric powder, and lime juice. It is also used to make Kola Kenda, a nutritious porridge of well-boiled red rice, coconut milk, and pureed gotu kola, typically served with jaggery.
- Indonesia: The leaves are used for Sambai oi peuga-ga, an Aceh-type salad, and mixed into asinan in Bogor.
- Vietnam and Thailand: Used for preparing a refreshing therapeutic drink (known as Bai Bua Bok in Thailand) or eaten raw in salads and cold rolls. It is a common health drink sold by market vendors.
- Malaysia: The leaves are used for ulam, a type of Malay salad.
- India: It is one of the constituents of the traditional summer drink thandayee.
Recipe: Thankuni Pata Summer Drink preparation
Take 250g of thankuni leaves and stalks. Wash and clean thoroughly with lukewarm water.
Place the cleaned leaves, stalks, and one cup of drinking water into a blender. Blend into a pulp, then sieve the mixture, squeezing out all available juice. Transfer the squeezed juice to a pan and add 4 teaspoons of sugar and a pinch of salt. Heat gently only until the sugar is dissolved.
This yields approximately 250mL of prepared juice concentrate. To serve (for 4 persons), take 200mL of chilled water, add the juice of one lemon, and 50mL of the thankuni juice concentrate. Shake well and serve over ice.
Traditional and Modern Uses
Traditional Usage
Vedic texts and the Charaka Samhita mention several therapies:
- Herbal Skin Remedy: Take 5 to 6 spoons of thankuni leaf juice, heat slightly, and mix with 1 cup of milk for glowing skin.
- Memory Booster: Ayurveda describes Thankuni and Brahmi (Bacopa monnieri) as having similar properties as memory boosters. It is advised to take thankuni juice with milk and honey to improve memory.
Modern and Pharmaceutical Uses
- UV Protection: A study published in the December 2012 issue of the "International Journal of Molecular Medicine" found that Centella asiatica may help protect against skin cancer caused by ultraviolet radiation exposure.
- General Health: Research indicates potential benefits from occasional use for liver health, anti-anxiety, and wound healing, confirming Ayurvedic descriptions.
- Cosmetics: In the contemporary pharmaceutical and beauty industries, it is frequently used as an active ingredient in tonics, oral slimming formulas, beauty preparations, body-firming products, wound healing ointments, and anti-aging skincare.
Frequently Asked Questions (FAQ)
What are the common names for Centella asiatica?
It is commonly known as Thankuni in Bengali, Mandukaparni in Sanskrit, Gotu Kola in Sinhalese, and is sometimes referred to as Brahmi Booti, though it should not be confused with Bacopa monnieri, which is also called Brahmi.
How is Thankuni Pata consumed internationally?
Internationally, it is used in varied ways: in Sri Lanka as 'Malluma' (accompaniment to rice) or 'Kola Kenda' (porridge); in Indonesia in salads like 'Sambai oi peuga-ga'; in Vietnam and Thailand as a refreshing health drink or raw in rolls; and in Malay cuisine as 'Ulam' (salad).
What are the traditional medicinal uses of Thankuni?
Traditionally, Ayurveda recommends Thankuni juice mixed with milk and honey as a memory booster (similar to Brahmi). It is also used in beauty therapies for glowing skin, and sometimes taken with milk for this purpose.
What are the modern or pharmaceutical uses of Gotu Kola?
Modern uses include pharmaceutical and cosmetic applications where it is an active ingredient in tonics, wound-healing creams, anti-aging skincare, and body-firming products. Research suggests potential benefits for liver health, anxiety reduction, and protection against UV-induced skin damage.