Ekpani (‘One Leaf’ in Konkani) or Indian Pennywort or Centella is a nutritious herb found in parts of Asia and Indian subcontinent. It mostly grows in fields with water available in plenty. You can also plant it in your home garden, you must water it regularly. Plant it in a rectangular container which has enough space for it to spread. It will fill the container and you can then harvest the leaves according to your needs.
I have planted it some two three months back and it has already filled the container.
Cut the leaves just above the roots, don’t uproot whole cluster, new leaves will grow in place the harvested ones.
Now Lets get to the chutney 🙂
Ingredients
- A hand-full of Centella or Ekpani
- ½ coconut grated.
- 8 Green Chillies (add more if you want it more spicy).
- 1 gooseberry sized seedless Tamarind.
- ¾ Inch Ginger.
- Pinch of Jaggery.
- Salt to taste.
Method
- Wash the Ekpani leaves and put it in blender along with all the ingredients. Add slight water and blend it until it becomes smooth paste.
- Your chutney is ready!
Isn’t that quick! Serve as a condiment or eat it along with rice porridge or rotis. If refrigerated it can last up to 2-3 days.