Allergens in Kochu Bata: mustard.
Ingredients
Quantities for 4.
- 500g, peeled and cubed Colocasiawear gloves peeling it; the raw sap irritates
- 2 tbsp, soaked and ground to a paste Mustard Seeds
- 5 Green Chilli
- 4 tbsp Mustard Oilraw, stirred in at the end, which is the Bengali way with a bata
- 1/2 tsp Nigella
- 1/2 tsp Turmeric
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- A bata is a mash, eaten at the start of the meal with plain rice and a little raw mustard oil.
- Colocasia must be cooked through completely. Undercooked it scratches the throat.
Method
- Boil the colocasia in salted water with the turmeric until completely soft, about 20 minutes. Drain thoroughly.Thoroughly. Any water left makes a sloppy bata.
- Mash it smooth while hot, or pulse briefly in a blender.
- Grind the soaked mustard seeds with three of the green chillies and a pinch of salt into a paste.
- Beat the mustard paste through the mash with the raw mustard oil and salt.
- Temper the nigella and remaining chillies in a spoonful of hot oil and stir through.
Storage
Keeps 2 days refrigerated. The mustard sharpens as it stands. Serve at room temperature, never hot.
Nutrition Good estimate
One serving of Kochu Bata (149 g) is about 284 calories, or 191 calories per 100 g.
Low protein: 3 g a serving, 4% of the calories
| Per serving149 g | Per 100 g | |
|---|---|---|
| Calories | 284 kcal | 191 kcal |
| Protein | 2.9 g | 2 g |
| Carbohydrate | 35.0 g | 24 g |
| of which sugars | 1.0 g | 1 g |
| Fibre | 5.8 g | 4 g |
| Fat | 15.5 g | 10 g |
| of which saturated | 1.7 g | 1 g |
| of which unsaturated | 12.4 g | 8 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.