Hey everyone ! Welcome back
Today it is a very old age recipe of bengali cuisine , Kochu pata Chingri . Taro leaf with prawns flavored with coconut and mustard.
Basically , this is an East Bengal based dish. Me , being a bangal (Origin of ancestors is East Bengal) have mastered the process of making this delicacy from my Mother. With hot steamed rice this dish goes the best.
N.B. : This recipe needs a lot of oil. Please dont scream at the amount of oil used in this recipe here in this video .Trust me , and and follow this recipe , this tastes delicious. You may skip the last part of adding mustard oil. This is not a heart healthy recipe for sure , as it is cooked with coconut and prawns.
This is not a menu or item of our regular square meal . One can easily try this once or twice in a month or in a special lunch with guests.
Another Tip : Wear a pair of gloves or apply oil before cutting and washing the Taro leaves otherwise wash your hands with Lemon or Tamarind immediately after handling the leaves.
Give it a try in your kitchen. let me know how it turns out. comment down below your thoughts. and please, like the video.
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