MALANGA COCO, is a edible root commonly used in tropical and subtropical countries, a similar in texture and appearance like big taro root. Biological name: Colocassia esculenta. A very ingredient can used in various dishes i.e. mashed, broiled, boiled or sauteed. The 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 of epar bangla (West Bengal) and opar bangla (Bangladesh) is "mann kochu bata" (a spicy paste of malanga coco). Looks traditional but tastes divine with plain rice. Just try this amazing Bengal's flavour!!!
1/2 kg Maan Kochu (taro root)
1&1/2 cup grated Coconut
3 tbsps Mustard Paste
2 tbsps Tamarind Pulp
1 tsp Sugar (as per taste)
5-6 Green Chillies
3 tbsps Mustard Oil
Salt to taste
Wash malanga coco (maan kochu) thoroughly before peeling.
With a sharp knife, cut off the rough outer rind of the malanga coco. Slice it into pieces.
Grate or chop malanga coco nicely.
Grind grated malanga coco, grated coconut, mustard paste, tamarind pulp, sugar, green chillies and salt together. Grind till it turns a smooth paste. Pour grinded taro root in a bowl. Add mustard oil in it. Stir with a spoon and mix nicely.
Serve with steamed rice. Enjoy this scrumptious and mouthwatering Bengali delicacy on your lunch table.
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