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Wednesday 18 May 2022

Kochu Pata Bata (Colocasia Leaves Chutney - Bong style)


           This is a traditional Bengali homemade style chutney made out of Colocasia Leaves. They contain the most nutrients and it tastes simply delicious. So come lets relish this simple delicacy that is bursting with flavours along with hot steamed rice. You may also try it out as a spread on parathas and toast. So time to try out this rustic, village style regional delicacy. 


          'Kochu Shaag Bata' or Bengali style Colocasia Leaves chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. 

          This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks.

      Kochu Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, it is a far cry from all the restaurant style food. 

      To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney. It is a very simple recipe where the leaves are first boiled and sautéed in oil along with some green chilies and garlic. 

       This is then ground into a smooth paste and stir fried again with a tempering of kalonji (nigella seeds) in mustard oil for an authentic touch. 

  • 3 cups of Colocasia leaves, roughly chopped
  • 2 tsp. + 1 tbsp. mustard oil
  • 1 tsp. nigella seeds
  • 3-4 garlic cloves
  • 2-3 green chilies
  • salt to taste
  • 1/4 tsp. turmeric powder

           Pressure cook the Colocasia leaves in little water for 1-2 whistles. Drain and set aside to cool. 

          Heat 1 tbsp. oil in a kadai / pan and sauté the garlic and green chilies for a minute. Then add the boiled leaves, salt and turmeric powder. Stir fry till the moisture is all absorbed. Let it cool down.

          Now transfer it to a mixer jar and grind into a smooth paste without adding any water. 

          Heat 1 tsp. oil and temper with nigella seeds. Sauté for a few seconds. Then add the paste and stir fry for 2 minutes. Drizzle remaining mustard oil over it and serve with hot steamed rice. 

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