By Rajlakshmi
March 6, 2026
An ancient Bengali recipe, called maan kochu bata, is loved by both Bangladesh and West Bengal. Because the paste is produced with a lot of chillies, this meal is extremely hot and spicy.
200g mana kochu 1 tbsp red mustard 1-3 green chillies, chopped 2 dried red chillies 2 tbsp mustard oil Pepper and salt, as needed 1 tsp black cumin seeds 4 pieces of tamarind Curd, as needed
First, wash the kachu, chop it into little pieces, and boil it well with salt and tamarind. Drain the water.
Make a nice paste by combining the curd and all the ingredients in a mixer.
Heat a pan. Add the mustard oil and black cumin seeds while it's hot.
Thoroughly mix in the kochu batter. Let it dry. After turning off the gas, move it to a platter and serve it with hot rice.
Here, kochu's choice is crucial. Steer clear of it during the wet seasons.
Always use the top portion or face of the kochu. Choose a 2-inch segment from the root's beginning for cooking.