From the east Indian point out of West Bengal, taro corms are thinly sliced and fried to help make chips identified as kochu bhaja(কচু ভাজা). The stem is accustomed to Cook dinner kochur saag (কচুর শাগ) with fried hilsha (ilish) head or boiled chhola (chickpea), typically eaten for a starter https://julians467ixk4.blogaritma.com/profile