Lomba Kochu each
Lomba Kochu CHIPS (ELEPHANT FOOT YAM)
Elephant foot yam is known more popularly in Bangladesh as ‘ol kochu.’ It tastes a lot to the front endearing potatoes and is a healthy swap to regular potatoes – high in vitamin B6, omega 3 fatty acids, tall in fibre and minerals subsequent to copper, selenium, phosphorus, magnesium and potassium.
Lomba Kochu grows sufficiently in Sri Lanka, the Philippines, Malaysia, Indonesia, and in new Southeast Asian countries. In Bangladesh, it is used mostly in curries and mashed forms, and rarely as pickles.
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The leafy share of the elephant foot yam is as well as eaten as a green vegetable and is called ‘ol shaak.
Uniformly union the elephant foot yam once the on fire of the spice powder, lemon juice and salt in a bowl. Marinate the yam slices for 20-30 minutes. Shallow fry the slices in oil in a flat pan. Drain the yam chips coarsely paper towels to surgically cut off excess oil. Garnish by now coriander leaves and lemon wedges; service hot.
Lomba Kochu MALAIKARI (TARO ROOT IN COCONUT MILK GRAVY)
The main kochu or pani kochu (taro root), is a tropical root stage declare colocasia or alocasia, the corn of which is eatable. It is a seasonal vegetable, easy to use widely during monsoon.
Maan kochur malaikari remains one of the most favourite dishes in the Bengali household. The tall content of carbohydrates, proteins, minerals and vitamins make taro root following high nutritional value.
With an intelligent knife scuff out the rough outer rind of the main kochu. Slice it into 4 pieces. Bring water to a boil in a huge pan. Boil Lomba Kochu , 4 tsp salt, amlokis and tamarind pulp until the kochu is slightly ached.
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