Fresh Green Colocasia/Arbi/Kochu Tree Leaves

Colocasia leaves (commonly called Arbi ke patte, Kochu pata in Bengal, or Taro leaves) are widely used in Indian cooking �� How to Use Colocasia (Kochu/Arbi) Leaves Patra / Alu Vadi (Gujarati & Maharashtrian style) Leaves are smeared with spiced gram flour paste, rolled, steamed, and shallow-fried. Kochu Pata Chorchori (Bengali dish) Leaves are cooked with mustard paste, spices, and mustard oil. Arbi Patta Curry Cooked with besan and tamarind for a tangy, saucy curry. Steamed Rolls Healthy version of patra: steam without frying and eat with chutney. Soup or Dal Add-on Finely chopped leaves can be added to lentils or soups after boiling. Dry Veg Stir-fry Cook with onions, garlic, and spices; serve with rice or roti.