Rosy’s Kochu Shak Bhaji (Taro leaves fry)

    45 mins

    If you are a vegetarian, then this recipe will be a treat for you! It is very simple to cook, and of course healthy. It is served with plain white rice.


    Dhaka, Bangladesh
    8 people made this

    Serves: 4 

    • 100g vegetable oil
    • 1 Cup onions
    • 1 teaspoon turmeric powder
    • 1/2 teaspoon red chilli powder
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • As needed Salt
    • 1 teaspoon cumin that has been toasted and grinded into a powder
    • 2 cardamoms
    • 2 Cinnamon sticks
    • 2 bay leaves
    • As needed water
    • 1 bowl boiled Kochu Pata with Doga ( Taro leaves with stems cut into small pieces)
    • 5-6 green chillies

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat the oil on a pan and fry the onions. Add the turmeric and red chilli powders, ginger and garlic pastes, salt, cumin powder, cardamoms, cinnamon sticks and bay leaves with a 1/2 cup of water. Stir and cook until the water dries up a bit and oil starts to float and simmer on top.
    2. Now add the boiled kochu shak and doga. Continue stirring and you will see that the leaves are releasing water. Cook until the water of the leaves begin to dry and the leaves melt. Sprinkle the green chillies
    3. Serve with plain white rice.

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