This is the Best Way to Eat Taro Root, Leaves & Stolon | কচু দিয়ে বিভিন্ন সুস্বাদু রেসিপি।কচুর লতি|

This is the Best Way to Rat Taro Root, Leaves and Stolon | কচু দিয়ে বিভিন্ন সুস্বাদু রেসিপি । কচুর লতি |

Taro (Colocasia esculenta) is a tropical herbaceous plant native to southeast Asia and part of the Araceae family, along with the malanga and eddo roots. Featuring elephant ear-shaped leaves, the taro plant produces edible corms.

Kochur loti or Taro stolon is a common item in Bengali cuisine. Several exotic Bengali dishes are made with this scrumptious vegetable. One of the most common dishes is kochur loti with chingri
The health benefits of taro include its ability to improve digestion, lower your blood sugar levels, prevent certain types of cancers, protect the skin, boost vision health, increase circulation, decrease blood pressure, aid the immune system, and prevent heart disease, while also supporting muscle and nerve health.

Many types of cooking can be done with taro and its roots and stolon.

But, today I make Taro Curry with Katla Fish, Kochur Loti diye Chingri Machh, Taro Leaves Roll Pakora or Patra, Taro Root Fry or Kochu Bhaja.
these are authentic Bengali cousin.

#Taro_Recipe
#Taro_fry
#Kochur_Loli_diye_chingri_machh
#Taro_Root_Curry
#Taro_Leaves_Pakoda
#Flavour_of_Kitchen
#Parta_Recipe
#Aluvadi

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