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Posted by on May 30, 2013 in Bhorta/Mash, Vegetables | 2 comments

Thankuni Pata Bhorta / Centella Mash (Chittagonian Style)

thankuni pata bhorta (ctg)-1


I feel that Thankuni Pata Bhorta / Centella Mash (Chittagonian Style) is easy and handy for abroad kitchen. Thankuni pata / centella is best to have raw, in this way it keeps more nutritional value. This recipe goes as per your taste bud, so you can adjust its ingredients the way you like. Please try to chop all ingredients as fine as possible.


• 1 cup finely chopped centella leaves(thankuni pata)

• 2 tablespoon finely sliced onion

• 2 teaspoons finely chopped chilli

• 2 teaspoons fresh lime juice

• 1 tablespoon mustard oil

• Salt to taste


thankuni pata


thankuni pata-2


thankuni pata bhorta (ctg)


How to make:

1. Mix all ingredients together.

2. Enjoy Thankuni Pata Bhorta / Centella Mash (Chittagonian Style) with steamy hot rice.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Great job…….keeping all they old & traditional bengali cooking alive. My kids wouldn’t know what thankuni pata is. Most bengali kids living abroad don’t konw things like taki, puti, shing, mola, kachki, boal, kajoli, batashi, ruposhi, tengra, dhela mach varieties……..and cooking in shorisha tael.

    • Thanks a lot and it is my tiny effort to keep our traditional food alive for our kids(specially who lives in abroad) .

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