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File:Taro Leaf Chhyaka garnished with a chilli, Siliguri, West Bengal DSC 0014.jpg

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English: Cloves of garlic, green chillies, ginger, black pepper and beaten rice flakes are all ground up together without water. They are then added to a wok with some salt and little or no oil. Then something called 'dhula water' is added. The stump of a seeded banana tree is dried and burned to ashes. This ash is called dhula. To this, water is added and the solution is passed through a strainer. The liquid we achieve after filtering the solution is called 'dhula water'. This needs to be prepared in advance. Then chopped Taro leaves are added and fried for five minutes or so. A cup of plain water is added to the wok along with half a cup of 'dhula water' and stirred and whisked continuously for 8-10 minutes on a medium flame. If 'dhula water' is not available one can use baking soda.
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Author Souradeep Roy 1998

Nikon D3200, f/5.6, 1/10 sec, ISO- 1600, focal length- 40mm

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This file was uploaded by a participant of a photography competition, which was organized by the West Bengal Wikimedians User Group.
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current16:39, 14 April 2021Thumbnail for version as of 16:39, 14 April 20216,016 × 4,000 (6.85 MB)Souradeep Roy 1998 (talk | contribs)Uploaded own work with UploadWizard

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