Description

Thankuni Pata, also known as Indian Pennywort or Centella Asiatica, is a herbaceous plant commonly used in traditional South Asian cuisine, particularly in India and Bangladesh. The leaves of this plant have a fresh, slightly bitter taste and are known for their health benefits. Thankuni Pata is often used in salads, soups, curries, and as a garnish, offering a unique flavor and nutritious addition to dishes. Here’s a description of Thankuni Pata:

1. Fresh Thankuni Pata (Raw – KG)

• Description: Fresh Thankuni Pata consists of small, round, or heart-shaped leaves that are bright green in color and have a slightly glossy surface. The leaves have a fresh, mild bitterness with a hint of earthiness and are rich in nutrients like vitamins, minerals, and antioxidants. They are soft and tender, often used raw in various dishes.

• Uses: Fresh Thankuni Pata is commonly used in salads and fresh herb preparations. It can be finely chopped and added to salads, giving a unique flavor that balances other ingredients like tomato, onion, and cucumber. In South Asian cuisine, it is often used in curries, soups, and vegetable stir-fries. Additionally, Thankuni Pata is sometimes blended into smoothies or used as a garnish for rice dishes or dal. It is also used in herbal teas for its potential medicinal benefits, such as improving digestion and enhancing memory.