Varta or Bhorta in Bengali cuisine is a mashed vegetable or fish item and this is a super tasty edible green local recipe. Indian population lives in villages and a considerable proportion comprising of tribal communities are living in remote forest areas. These group of people possess distinct food habits and culture which reflects the use of medicinal herbs as edible ingredients by tradition.
Kharkol / Ghatkol Pata Bata – Tribal Recipe
About 80% of India is very rich in ethnobotanical information. The different traditions, beliefs, needs and cultures of the various tribes and the diversity of flora in India richly contribute to plant folklore. My aim is to collect some undoubtedly tasty recipes of medicinal plants from the natives who have been practicing the preparation of such dishes for generations.
Typhonium trilobatum [Linn.] Schott has proved its efficiency in treating many diseases like acute constipation, stomach ache, haemorrhoids and bleeding. Skin diseases like eczema and insect sting wounds are also traditionally treated using this plant. This leaf preparation is used by tribal communities in Bangladesh and Assam in the form of extracts, pastes and juices.
The use of kharkol or ghatkol as a food additive provides significant nutrition. It contains minerals and nutrients such as calcium, phosphorus, iron, sodium, potassium, thiamine, niacin, carotene, folic acid, iodine, fluorine and choline which contribute to its nutritional value.
Kharkol Pata Bata – Tribal Bengali Varta
Kharkol pata bata is a traditional tribal Bengali varta made from roasted medicinal leaves, garlic and mustard oil. This rustic dish is commonly served with hot rice and reflects the ethnobotanical food traditions of eastern India.
Ingredients
- Kharkol or ghatkol leaves – 500 g
- Sliced shallots – 2
- Garlic – 5 to 6 cloves
- Whole green chillies – 2
- Whole black pepper – 2 teaspoons
- Mustard oil – 2 teaspoons
- Salt – to taste
No-drug lifestyle – What they eat and why they eat
Directions
- Take only the leaves for this recipe. Wash and clean them well and allow the water to dry completely.
- Take a flat iron skillet and heat it. Dry roast the leaves, shallots, garlic, green chillies and whole black pepper on the hot skillet.
- Keep the flame low and roast slowly until all ingredients become slightly crispy.
- Turn off the heat and add salt. Let the skillet cool completely.
- Grind everything using a mortar and pestle or a traditional grinding stone (shil nora).
- Place the paste or varta in a bowl, add raw mustard oil and serve with hot rice at the beginning of a meal.