Ol Bhaate is boiled and mashed elephant foot yam combined with chopped onions, green chilles and a generous drizzle of mustard oil. Ol makha or oal ka bhartha is a popular dish in Bengal, Orissa and Bihar.
Elephant foot yam is a root vegetable that’s widely cultivated in India. It’s popularly called kanda gadda in Telugu, ol in Bengali, suran or jimikand in Hindi and chena in Malayalam.
Calcium oxalate crystals present in the tubers can cause an itchy sensation in the mouth and throat. Cooking ol with souring agents or adding sour juices to cooked or raw yam helps prevent this irritation. It’s always better to use tamarind or lemon juice when cooking Ol.
Elephant Foot Yam is a good source of carbohydrates, proteins and vitamins. It is rich in Vitamin A and dietary fibre content, which is good for weight loss. Ayurveda recommends elephant foot yam for treating asthma, bronchitis, abdominal pain, piles, dysentery and fatigue. Yam lowers cholesterol and blood sugar levels.
Bengali Ol Bhaate Recipe:
Elephant Foot Yam is a versatile vegetable – you can add it to curries, soups, make kebabs, chips, stir fries or bake it.
Oal sheddo or Bengali mashed yams quickly serve as a tasty side dish to your meal. Raw mustard oil adds a pungent kick to this elephant yam dish. Pair this comforting mash with some hot steamed rice for a truly delicious meal.
How to make Suran Ol Bhaate:
For ol sheddo, take 50 gms of oal. Wash the tuber thoroughly. Peel the dark brown skin and chop into large pieces.
Pressure-cook the oal with sufficient water till soft. Once the pressure releases, put the boiled ol pieces in a colander to drain out the water.
Transfer the oal into a bowl; mash the yam well.
Add chopped onions, chopped green chillies, salt and mix well.
Blend in raw mustard oil (shorsher tel).
Add lemon juice and combine well.
Serve Bengali Ol Bhaate with rice, dal and papad.
Sooran Ka Chokha Recipe details below:
- Elephant foot yam Oal – 50 gms
- Salt – ¼ tsp
- Lime juice – ½ tsp
- Mustard oil - 1 – 1 ½ tsp
- Onion – 1 small chopped
- Green chilli – 1 small chopped
For this Suran ka chokha recipe, wash the oal well, peel the thick skin, wash once again and cut into large pieces. Pop the pieces into a pressure cooker (or boil it) with sufficient water and cook till soft. Let it cool.
Drain and mash the elephant foot yam (you’ll get about ½ cup). Add salt, chopped onions, chopped green chillies and mustard oil. (Mustard oil adds to the flavour of the dish). Mix well.
Drizzle some lime juice and combine well.
Serve Oal ka bharta with hot white rice.