Ol-Kochu (Bengali) is fresh eddoes root also known as Arbi, Taro, Nampi, Chinese Taro, Coco Yam. This is frequently used in Indian, Chinese and Caribbean cooking. This can be baked, boiled, fried or mashed. Sweetened eddoes are used as filling in desserts, particularly in Chinese Moon Cakes.
Taro is a root vegetable. It is cooked very similarly like potato but has more nutritional value than potato. It has almost three times the dietary fiber, which is important for proper digestive health and regularity. Taro is nutritious, and is an excellent source of potassium, which is an essential mineral for many bodily functions.
Taro also contains some calcium, vitamin C, vitamin E and B vitamins, as well as magnesium, manganese and copper. But eating taro can lead to health complication so it should be properly boiled and if possible it can also be steeped in water overnight before cooking to further reduce the amount of oxalates.
To absolutely minimize risk, milk or other calcium rich foods should be eaten with taro in order to block oxalate absorption. However, taro is a staple food for many people around the world and should not be considered a high risk food after it is cooked.
Today we are sharing a very delicious Bengali preparation of this mashed taro which in Bengal is known as Ol-kochu Bhatey. A very simple yet delectable recipe worth trying.
Preparation time 10 minutes
Cooking time 15 minutes
Ol-Kochu Bhatey Ingredients
- 150 gms Olkochu (taro)
- 1 onion chopped
- 2 green chilly chopped
- 1 tsp of spicy Indian mango pickle
- 9 to 10 fried shrimp
- 2 tsp mustard oil
- Salt to taste
Cooking instructions for Ol-Kochu Bhatey
Peel the taro while peeling make sure that you thickly peel the skin and then cut them into chunks.
Now put them in a pressure cooker with enough water and cook for 10 minutes or 3 to 4 whistle or till it is very well cooked and mashable. Drain water and now in a big bowl take the boiled ol-kochu (taro).
Mash it well then to it add chopped onion, green chilly, spicy Indian mango pickle (you can skip this step if you wish but it give a special tang to this recipe) ,fried shrimp , mustard oil and salt .
Mix well. Your ol-kochu bhatey is ready, garnish it with fried shrimp and pickle drops.
Serve it with hot steamed rice.
For a change you can try this as your sandwich filling or bread rolls or just with flat bread I hope you will like it. This can be a good substitute of mashed potato.