In Tripura, it is called "Batema" and prepared by making a paste with sodium bicarbonate (baking soda) and water to remove its raphides (calcium oxalate needles). 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 (a spicy paste of dried fish/shrimp and chili). Also, the leaves and stems are eaten by chopping them into pieces and frying.