Hi Friends,
Today I am sharing with you a very traditional Bengali recipe—–Mashed Taro Leaves/Kochu Pata Bata. It is a common Bengali dish and very popular among Bengalis. It is a non-spicy healthy dish, you need only 2 tbsp.of oil to prepare this beautiful dish. It is very quick and easy to prepare and with few ingredients. There are different varieties of taro leaves found in our country. Some of them may irritate your skin. In that case soak the chopped leaves in water for at least 30 minutes and drain. Then boil in water for 5 minutes, keep in a colander. Add lemon juice or tamarind pulp at the time of cooking.
I prepared the dish with dudh kochu pata. It is a nice leaf,never irritate your skin.
Cooking time – 20 minutes. Serve – 4
Ingredients –
- Taro leaves – 1 bunch (300/400 grams)
- Nigella seeds(kalojira) – 1/2 tsp.
- Garlic cloves – 4/5
- Green chilly – 2
- Slit green chilly – 4
- Turmeric powder – a pinch.
- Salt to taste.
- Sugar – 1/4 tsp.
- Oil – 2 tbsp.
Instructions –
Discard stems from the leaves, wash well and chop roughly. Heat oil in a frying pan, add nigella seeds, fry for 30 seconds. Add garlic cloves, fry till light brown. Add the chopped taro leaves, sugar,salt,2 green chilly and turmeric powder. Mix and cover the pan. Cook on medium flame for 3 to 4 minutes. Stir in between. Remove pan from the heat. Put the mixture in a grinder. Grind into a paste.
Transfer the paste to the frying pan. To this add slit green chilly. Place the pan on heat. Cook the taro leaves paste for 5 to 6 minutes on slow heat. Stir occasionally. Cook till all the water evaporates. When the taro paste becomes dry and starts to leaves the sides of the pan, remove pan from the heat.
Delicious Bengali Dish—–Mashed Taro Leaves is ready, serve with steamed rice.
