Oal kochu bharta (elephant foot yam)

In Bangla elephant foot yam is known as 'oal'. It also grows in abundant quantity in Sri Lanka, the Philippines, Malaysia, Indonesia, and in other parts of Southeast Asia. In Bangladesh it is used mostly in curries and in mashed form and sometimes in pickles. The leafy part of elephant foot yam is also eaten as green vegetable and is called oal shaak.
Ingredients            
250 gm Elephant foot yam        
2 tbsp fried sliced onion        
2 tsp fried slices garlic        
1 tsp fried mustard seed powder    
1 tsp fried red chili flakes        
2 tbsp mustard oil            
2 tsp any pickle            
Salt to taste
Method:
Burn the elephant foot yam on gas oven or charcoal fire in low heat. When it is done, peel off the skin. Now mash the elephant foot yam with the other ingredients and make a 'bharta'. Serve it with plain rice.
Tip:
All vegetables of the arum family cause itching in the throat. You can reduce this effect by adding a small amount of lemon juice or pickle during the preparation.