Food
In Bangladesh, it is called "Ol Kochu". It is usually eaten as mashed and added to curries and, more rarely, pickles. The leaves are also eaten and are used to make a special leaf based curry.In Bihar, it is used in oal curry, oal bharta or chokha, pickles and chutney. Oal chutney is also called "Barabar chutney" as it has mango, ginger and oal in equal quantities, hence the name barabar.
In Chhattisgarh, it is called "Zimmikanda". It is eaten as curry and is a delicacy among people of Chhattisgarh.
In Tripura, it is called "Batema" and prepared by making a paste with sodium bicarbonate and water to remove its raphides. The paste is shaped into buns and boiled with water containing baking soda, after which the water is discarded. The buns are then cut into pieces and combined with fresh garlic paste and Mosdeng. Also, the leaves and stems are eaten by chopping them into pieces and frying.
In Southern India, especially Kerala, it is known as "Chena", the tuber has been a part of people's diet for centuries. It is mainly served as steamed pieces along with traditional chutney made of green chilli, coconut oil, shallots and garlic although the curry preparation is also common as a side dish for rice. It has served as the main source of carbohydrates especially during the famine stricken days of the region in the past along with the more popular tapioca.
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