Thankuni Pata Bhorta

Background

Thankuni Pata Bhorta is a rustic Bengali mash built around wild, herbaceous thankuni pata that are gently wilted and bound with smoky chili, aromatics, and a peppery drizzle of mustard oil. In village kitchens across Bangladesh and West Bengal, cooks have long relied on the bright, slightly bitter character of thankuni pata to create a cleansing, appetite-waking side that sits beautifully beside warm rice. The spirit of bhorta is minimalism and touch: you crush, you season, and you finish with fragrant mustard oil. This version leans on roasted dry red chili, soft mashed garlic, crisp onion, a nudge of green chili, clean salt, and bright lemon juice for balance, with optional roasted sesame seeds for a whisper of nuttiness.

Ingredients

• thankuni pata – about 2 packed cups, tender leaves and soft stems
• mustard oil – 2 to 3 teaspoons, plus more to finish
• green chili – 1 to 2, finely chopped
• garlic – 2 to 3 cloves
• onion – 1 small, very finely chopped
• salt – to taste
• dry red chili – 1 to 2, whole
• lemon juice – 1 to 2 teaspoons, to taste
• roasted sesame seeds – 1 teaspoon, optional

Preparation

1. Sort the thankuni pata, keeping tender leaves and soft stems. Rinse thoroughly and pat dry so the mash stays vivid and not watery.
2. Set a small, dry skillet over medium heat. Add the whole dry red chili and unpeeled garlic. Toast, turning, until the chili smells smoky and the garlic skins are spotty and softened, about 2–3 minutes. Transfer to a plate. When cool enough to handle, peel the garlic.
3. In the same warm pan, add a light drizzle of mustard oil. Add the thankuni pata with a small pinch of salt. Toss just until the leaves soften and glisten, about 1–2 minutes. Spread on a plate to cool so the greens do not overcook.
4. Very finely chop the onion and the green chili. Crush the toasted dry red chili and the softened garlic to a coarse paste.
5. In a mortar, a wide bowl, or on a flat plate, combine the cooled thankuni pata, mashed garlic, crushed dry red chili, chopped onion, chopped green chili, and a pinch of salt. Mash and fold until cohesive yet textured; you want small flecks of leaf and tiny bits of onion rather than a smooth paste.
6. Season the mash with a drizzle of mustard oil and the lemon juice. Taste, then adjust with more salt, extra lemon juice for brightness, or another pinch of crushed green chili for heat. If using, sprinkle roasted sesame seeds and lightly mash again to release aroma.
7. Form the mixture into a small mound. Finish with a final thread of mustard oil for shine and aroma.

How to Enjoy

Serve thankuni pata bhorta at room temperature alongside hot plain rice. The interplay of warm rice with cool, fragrant mash and peppery mustard oil is the classic experience. Keep the texture rustic and lively, and offer a tiny wedge of extra acidity by drizzling a touch more lemon juice at the table if you like a brighter profile.

Tips and Notes

• Bitterness balance: if the thankuni pata taste more assertive than expected, counter with a few extra drops of lemon juice, a little more mustard oil, and a pinch of salt.
• Heat control: adjust spiciness by changing the amount of green chili and the roast level of the dry red chili.
• Aroma matters: the final drizzle of mustard oil brings the signature nose of bhorta; do not skip it.
• Texture: mince the onion very fine so it folds into the mash without dominating, and do not overmash the thankuni pata so the greens keep their character.