Dodda patre/ Indian borage is a great herb to have in one’s garden. It is easy to grow in pot/ small space in a kitchen garden. It has tremendous health benefits. Here is a way to consume it as Chutney. It tastes good when fresh.
Preparation Time: 15 mins
Indian Borage/ Mexican mint/ Dodda Patre leaves – 12 -15
Sesame seeds / Black ellu / Til – 1 tsp
Red Chillis – 2 (As per taste)
Grated coconut – ¼ cup
Tamarind Pulp – ¼ tsp
Jaggery – 1 tsp (adjust as per taste)
Salt – to taste
Oil – 1tsp
Ghee – 1 tsp
Mustard seeds – ½ tsp
Wash Dodda patre leaves in running water. Dry roast sesame seeds until they release nice aroma and starts spluttering. Fry red chillis & Dodda Patre leaves in a pan with ½ tsp of Ghee until a nice aroma. Take grated coconut, fried leaves, chilli, sesame, salt, tamarind & jaggery in a mixer jar. Grind them to a smooth paste. In a tadka pan, heat remaining ghee and oil, add mustards and allow spluttering. Add curry leaves at the end. Season ground chutney with this tempered mustards. Serve fresh with Rice/ Dosa/ Chapathi.