Monday, 24 August 2015

Maan kachu Bata

Maan kachu Bata
Maan kachu Bata (MALANGA COCO / BIG TARO ROOT) is one of the favorite and mouthwatering dish in Bengali households recipe. Bata is essentially some paste which are very simple, and easy to digest. You will hear about various baata’s all the time in Bengali cuisine.
This is high content of carbohydrates, proteins, minerals and vitamins make malanga root with high nutritional value. In Bengali we called it 'Maan Kochu'. A traditional and luscious recipe.
Traditionally bata always involves mustard paste, green chilies and a generous amount of mustard oil in it. Mainly freshly grated coconut also plays an important role kachu bata.
250grm. maan kochu (Malanga coco / taro root)
1/2 cup freshly grated coconut
1 tsp. mustard seeds
2-3 hot Thai green chilies (I put some ripe red ones along with it)
6-8 garlic cloves (optional).
2 tbsp. mustard oil
Salt to taste
2 dry red chilies.
Maan kachu

With a sharp knife, cut off the rough outer rind of the maan kachu and wash thoroughly. Now slice it into pieces. Grate or chop maan kachu nicely. Take the grated taro root on a big strainer or colander and put it under running  water. Once you are done with rinsing squeeze out any excess water out of it. This step prevents the itching in the throat.
In a grinder make a past of mustard with dry red chilies with a pinch of salt and keep it aside.
Now grind grated malanga coco, grated coconut, together. Now again add the mustard paste and two green chilies and grind everything together to make a smooth paste. The paste will be thick and not slurry   Pour grinded taro root in a bowl.  Drizzle mustard oil in it. Stir with a spoon and mix nicely. Serve with steamed rice and enjoy this mouthwatering Bengali delicacy on your lunch table.
Note:  If you like garlic, add 6-8 garlic cloves while grinding all the ingredients together. 

Author : Manna Majumder
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