Nepali names of Colocasia esculenta

[Dinesh Valke]

Dear friends, and Saroj ji,

Please validate following names of Colocasia esculenta ... घुइँया ghuinyaa, गग्लेटो gagleto, कर्कलो karkalo, माने maane, फक्कन् phakkan OR फाकन phaakan.

Regards.

Dinesh

[dr.rakesh Singh]

I can give names from Bihar .....कंदा , बंडा , कच्चु ........assuming we are talking about the bigger variant , which I have posted recently in Indian Flora  , attached is its photo .

घुईयाँ has been mentioned , करेमु is the name it goes by in Chtrakoot region of UP . 

 Size can be guessed by pomegrante on the side and also by my hand . 

Smaller variant is called अरवी , अरुई .

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[Saroj Kasaju]

Correct Nepali Names:

गावा Gaawaa / कर्कलो Karkalo / अरुवी Aruvee /  कुचुरो  Kuchuro / बन कर्कलो  Ban Karkalo /  पिँडालु  Pindaalu 

Thank you.

Saroj Kasaju

[Dinesh Valke]

Thank you very very much Saroj ji for the correct Nepali names, I will revise my notes.

Thanks very much Rakesh ji for the names prevailing in Bihar. I am assuming these are Hindi names OR are these Bhojpuri ?

Thank you for showing size variants. Gives a clear picture of the sizes.

Regards.

Dinesh

[Saroj Kasaju]

My pleasure Dinesh ji!

Thank you.

Saroj Kasaju

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Thank you.

Saroj Kasaju

[dr.rakesh Singh]

Dinesh sir ,  कंदा in Bhojpuri region, बंडा in central Bihar  , कच्चु in eastern part bordering WB ........this is for the bigger variant .......I guess there is no standard Hindi word for it , though  Kachaalu seems to be prevalent in MP and some other places . 

Smaller variant is called अरवी in Hindi as well as regional languages in Bihar . 

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[Dinesh Valke]

Thanks Rakesh ji. May be the large and small variants of the rhizomes were once treated as separate species - which I think is now treated as Colocasia esculenta - though I am not sure.

In Konkan cuisine, we make a steamed delicacy of a tasty mixture wrapped in the leaves. We encounter both, the smaller light fresh green leaves, as well as the larger dark green. Local folks are certainly going to call them by names that will distinguish the two.

Regards.

Dinesh

[Alka Khare]

Hello Dinesh ji

In Marathi, we cook 2 types of अळू, one is भाजीचे अळू (to make curry) and the other is वडीचे अळू (to make अळूवडी or पात्रा).

Are both of these Colocasia esculenta and if yes, are they related to these smaller and bigger variety?

Thanks and regards
Alka Khare

[Dinesh Valke]

Alka ji, I think both these varieties are now Colocasia esculenta ... esculenta = edible!

One of them - Colocasia antiquorum (larger, dark green leaves, with conspicuous veins), this one is considered to be synonym of Colocasia esculenta (smaller, bright green leaves).

As much as I know, the larger, dark green leaves are used for aloo vadi / patra ... the leaves need extra treatment during cooking to kill the acridity, else can lead to harming lips, tongue, mouth, throat.The smaller, bright green leaved plant (leaves and stem), is used for curry.

Regards.

Dinesh

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[Alka Khare]

Thanks so much Dinesh ji.

So earlier they were 2 species and now have been merged into 1.

Yes and as rightly said, we add tamarind to neutralise the acridity.

Thanks and regards

Alka Khare

On Tuesday, October 1, 2019 at 9:57:13 AM UTC+5:30, Dinesh Valke wrote:

Alka ji, I think both these varieties are now Colocasia esculenta ... esculenta = edible!

One of them - Colocasia antiquorum (larger, dark green leaves, with conspicuous veins), this one is considered to be synonym of Colocasia esculenta (smaller, bright green leaves).

As much as I know, the larger, dark green leaves are used for aloo vadi / patra ... the leaves need extra treatment during cooking to kill the acridity, else can lead to harming lips, tongue, mouth, throat.The smaller, bright green leaved plant (leaves and stem), is used for curry.

Regards.

Dinesh

On Tue, Oct 1, 2019 at 7:03 AM Alka Khare <alk...@gmail.com> wrote:

Hello Dinesh ji

In Marathi, we cook 2 types of अळू, one is  भाजीचे अळू (to make curry) and the other is वडीचे अळू (to make अळूवडी or पात्रा).

Are both of these Colocasia esculenta and if yes, are they related to these smaller and bigger variety?

Thanks and regards
Alka Khare

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[J.M. Garg]

Thanks, for the wonderful discussions. 

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With regards,
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