arbi stem (cleaned, peeled and cut into 1cm wide) • chana • chopped coconut • ginger,green chilli and cumin paste • oil(i use mustard oil) • bay leaf • turmeric • radhuni(ajmod) • Salt as per taste • sugar
kochu saag boiled and strained • coconut grated • black chana soaked and boiled • green and red chillies • ginger paste • mustard oil • salt or rock salt • sugar • tamarind paste • turmeric powder • red chilli powder • cumin powder •
colocasia leavesor kochu pata • prawns • chopped onion • chopped or slit green chillies • bay leaf • dried red chilli • kalounji • Mustard oil for cooking • Salt to taste • Turmeric powder as required • small boiled potato • sugar
Kochu Shak / Colocasia chopped • shrimps • ginger garlic paste • cumin powder • turmeric powder • th tsp red chilli powder • coconut grated • bay leaf • dry red chilli • green and red chillies • kalonji and cumin seeds • To taste salt and sugar •
Pabda fish • - Yellow and black mustard (mixed) • Taro/ Kochu /Alvi leaves (enough to wrap the fishes) • Salt • more Mustard oil • Aam Kasundi (Bengali mango mustard sauce)(optional) • Turmeric • (gross weight) Ginger (make it into paste) • Curd • Green / red raw Chillies as preferred by you (4/5 or more) • Little Water to grind the mustard seeds • Water to steam in a steamer (I use MOMO steamer)
prawn • kochu r saak or taro stem • dry chilli • Bay leaf • white cumin • Turmeric powder • Grated green chilies • Kashmiri Mirch powder • Cumin powder • Sugar and salt as per taste • Tamarind pulpe