Name: Thankuni Pata
SKU: 2082
Availability: InStock

Thankuni Pata

20 ৳

Cooked Thankuni Pata (Prepared – KG)

Description: When Thankuni Pata is cooked, its flavor becomes milder, and the bitterness softens. The texture becomes more tender and smoother, blending well with other ingredients in a dish. The leaves release a subtle, earthy taste that complements the overall flavor profile of the dish.
Uses: Cooked Thankuni Pata is often used in vegetable curries, stews, and dal (lentil soup), adding flavor and nutrition. It can also be stir-fried with other vegetables, such as potatoes and eggplant, in South Asian dishes. In some regional cuisines, Thankuni Pata is cooked with spices like cumin, turmeric, garam masala, and onion to create flavorful side dishes. It can also be added to chutneys or pastes to complement the flavors of other herbs and spices. Additionally, it may be used in soups or stews, providing both taste and health benefits.

Thankuni Pata is a highly nutritious herb that offers a distinctive flavor and numerous health benefits. Whether fresh or cooked, it enhances the taste and nutritional value of dishes and is widely appreciated for its medicinal properties in traditional herbal medicine.

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.