I GROW KHARKOL PATA!
The above proves how much I love the family designated dishes with KHARKOL / GHATKOL PATA! Until date, I could not get the exact English term of it; they say it is one type of Arum / Taro Leaf, not the usual one! West Bengal sells it during the monsoon months. If you stay in the interiors of Bengal and have some wildly grown greens around you; you can easily spot them growing amidst them! People just pick & cook rustic dishes with it, even with smaller prawns!
IN THE ROADS OF A FIVE STAR ISLAND, I DISCOVERED KHARKOL / GHATKOL PATA!
Just imagine; a BMW, a Mercedes Benz drove by & I have no attention in those; I was still recuperating from the excitement I got from discovering Kharkol / Ghatkol leaves in the suburbs of the island; at first at the backside of our condominium! Before that, I read the details about how to grow it in a pot! It requires no care, just a little of watering! It is about 1 1/2 years now, I am growing this specific variety of Arum Plant, I tear them anytime I wish to have a bharta! Do not take off the roots, they re-grow! My family cooks it plain, or with dried Bombay Duck fish or with smaller prawns! My in-law's family is not in the habit of having too rustic Bengali dishes, they prefer clean eating with regular Bengali curries. I introduced certain recipes from my family; to some the father-in-law appreciated saying he ate long back at his aunt's place, T's sister likes rustic food more than bigger fish curries. However, T & his sister are not submerged in food like me! I have no qualms in growing Arum Leaves on my 10th floor flat and cooking with them what I am eating since my childhood! Anirban's family & our family share similar food recipes; both originating from & having bases in Comilla, Tripura! But they are not our caste, gotra!
WHAT IS THIS KHARKOL PATA BATA?
All my life, I have heard the family veterans saying we should have everything seasonal. About this KHARKOL PATA BATA, they say it has medicinal properties; it lessens the pain in our body! WIKI calls it Bengal Arum, that is an aroid! Please do not ask me further, I fear in-depth studies & research! I do not need many things to be happy in life; a few lipsticks, sari, dresses; the freedom to buy them anytime; the freedom to eat what I want are all what I want! Bengali bata-buti / paste / bharta are not exactly the way I cooked this. It is so because I do not use the traditional "shil-nora" to paste stuffs; I use a blender! I do not maintain a class, standard per say; when my tribe goes for coffee in the Starbucks or hangout at the Isetan; all I am happy about is a bowlful of "Panta Bhaat" / Fermented Rice with air-fried potato & onion fry! I avoided using a gallon of oil but look at the amount of rice! It was my lunch today!
Bengal Arum Leaves Bharta / Kharkol or Ghatkol Pata Bata is said to be eaten among few tribal societies of Bengal. I do not know if my family name had been associated with any tribe or not, but I have seen the rustic of recipes being cooked in the family! Crossing half century, I am just loving to have them. I am loving this vegetarian Bengali platter; the vegan, gluten-free leaf paste; banana blossom stir fry, lentil curry & fritters. My not so Bengali son can have a dal & bhaja meal with love, but on some days!
INGREDIENTS :
KHARKOL PATA / GHATKOL PATA / BENGAL ARUM LEAF : A BUNCH OF
SLICED ONION : 1 MEDIUM TEA CUP
CRUSHED GARLIC : 1 TSP
SLITTED GREEN CHILLI : 1 OR 2
DRIED RED CHILLI : 1 OR 2
NIGELLA SEED / KALO JEEREY : 1/4 TSP
BAY LEAF : 1
TURMERIC POWDER : 1/4 TSP
SALT : AS REQUIRED
OIL : 2 TBSP [We always use mustard oil]
PROCEDURE :
In the same oil, add the nigella seeds & the crushed garlic. Once the crushed garlic pieces turn brown, we would add the sliced onions!
We need to fry the onions brown & add the green paste!
We would transfer it to a bowl; crush & mix the roasted dry red chilli in to it, once cool! It is to be had with piping hot rice in a small amount each time. It can also be enjoyed with chapati!
