By Ujjainee Roy
May 22, 2024
Taro leaves are dark leafy greens with a plethora of health benefits. Not only does it boost heart health but it also helps regulate blood pressure. In Bengali cuisine, taro leaves or 'kochupata' are a summer staple. Here are some delicious seasonal delicacies made with 'kochupata'.
In this steamed delicacy, prawns and taro leaves are mixed with grated coconut, mustard paste, green chilies, and mustard oil. The mixture is wrapped in banana leaves and steamed, infusing the dish with a rich aroma and a blend of flavors that are both delicate and intense.
This mixed vegetable curry is a nutritious blend of taro leaves, potatoes, pumpkin, and chickpeas, cooked with turmeric and cumin in mustard oil. The combination of vegetables and taro leaves creates a hearty dish that is both wholesome and satisfying.
A traditional preparation, Kochupata Paturi involves marinating fish fillets in a spicy mustard paste with grated coconut and green chilies. The marinated fish is then wrapped in taro leaves and either steamed or grilled, allowing the flavors to meld together beautifully.
A nutritious and comforting lentil curry, this dish pairs moong dal with sautéed taro leaves, green chilies, ginger, and cumin seeds. Cooked in mustard oil, the dal absorbs the flavors of the taro leaves and spices, resulting in a wholesome and flavorful dish perfect for any meal.
This simple yet flavorful dish is a stir-fry of taro leaves with basic spices. The taro leaves are finely chopped and stir-fried with mustard seeds, dried red chilies, turmeric, and salt in mustard oil. Often garnished with a hint of lemon juice, this dish is typically served as a side with rice and dal.
You can use this dark leafy green veggie to make the crispiest pakodas. Use a soft batter made with besan or rice flour and cut the leaves into chunky pieces before dipping into the batter and frying.