Ol Kochu Bhatey
A rustic bhatey that accompanies Panta Bhaat—fermented rice that Bengali farmers have eaten since time immemorial. Portuguese traveler Fray Sebastien Manrique noted in the 17th century that people of all communities would eat Panta Bhat and Shaak. This tradition endures, with the cooling fermented rice providing relief from intense summer heat.
Cooking
Cook Ol-kochu on a stove-top/microwave oven/ pressure cooker with salt and turmeric until well done.
Drain water and mash with chopped green chillies and 2 tbsp mustard oil.
Serving Suggestions
Serve hot with steamed rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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