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Bengali-style Taro Leaf Curry

Bengali-style Taro Leaf Curry

Vegetarian

A rustic dish from the Rangpur region: tender taro leaves cooked gently with mustard, garlic, chili peppers, and onions.

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Recipe from Mehedi Abedin, MD Abu Siyam (Wikibooks), adapted by Recette de cuisine · · updated on

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Pelka is a traditional dish from the Rangpur region of Bangladesh. It is made with taro leaves, mustard seeds, and chili peppers.

Ingredients and directions

  • Prep time30 min
  • Cook time40 min
  • Resting20 min
  • Total1 hr 30 min
  • DifficultyMedium
  • Cooking methodnibbling
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

5 people
  • $0.22
  • $0.11
  • $0.23
  • $0.04
  • $0.10
  • $0.22

Directions

  1. Wash the taro leaves thoroughly and cut them into thin strips. Choose young leaves: older leaves can irritate the throat. ≈ 8 min
  2. In a large bowl, combine the leaves, mustard, garlic, green chili peppers, turmeric, and salt. Let it sit for 15-20 minutes to reduce the strong, raw smell of the taro.
  3. Heat the oil in a heavy-bottomed saucepan and fry the onion until golden brown.
  4. Add the seasoned leaves and stir well. Cover and cook for 30 to 40 minutes over low heat, stirring occasionally to prevent sticking. Serve with the grilled dried chili peppers.

Equipment

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Before you start

Ingredients

  • 8 to 10 young and tender taro leaves
  • 3 tablespoons of mustard paste
  • 6 to 8 green chili peppers (depending on the desired level of spiciness)
  • 1 tablespoon of minced garlic
  • 150 g of chopped onion
  • 1 tablespoon of salt
  • 1/2 cup of turmeric powder
  • 3 to 4 tablespoons of oil paint
  • 2 to 3 dried chili peppers, grilled

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