MAN KOCHU BAATA

     In Bengalee cuisine baata plays an important role .Baata means any sort of paste made of any seasonal vegetable or leaf .It is normally served at the beginning of the meal .Man kochu baata is a typical Bengalee cuisine which is served with hot boiled rice.


INGREDIENTS:-
(SERVING FOUR)

1. Taro root - 250 gms.
2. Coconut - 1 cup (grated )
3. Mustard paste - 2 tea spoons
4. Green Chili - 5
5. Mustard Oil - 1 table soon
6. Salt to taste .
7. Raisin for garnishing. 

DIRECTION:-

• Thickly peel off the man kochu (Alocasia macrorrhizos ) and cut into small cubes and wash it thoroughly.
• Make a fine paste of mustard  with two green chilis and a pinch of salt and put it aside .
• Put man kochu , grated coconut and mustard paste in a blender and blend well .
• Pour the mixture in a bowl and add salt to taste .
• Add mustard oil to the mixture and mix with the paste .
• Garnish with green chili and raisin.
• Serve with hot rice.

NOTE:-

Any variety of kochu (Colocasia esculenta) often cause an itching sensation in throat and mouth if not cooked properly. It happens due to the presence of oxalic acid which forms raphides. It is reduced to safe levels by steeping cubed taro roots in cold water overnight and disposing of the water. Calcium oxalate is highly insoluble and contributes to kidney stones. It has been recommended to consume milk or other calcium-rich foods together with taro .But it is normally found that MAN KOCHU or BHOG MANA (Alocasia macrorrhizos ) does not cause itching .Still I prefer to put the piece of MAN KOCHU the sun for a whole day before cooking it .One may add tamarind or lemon juice to avoid itching sensation .