We bangals ( those whose ancestors are from East Bengal, now Bangladesh) love to eat our Kochu or colocasia. Kochur Loti or colocasia stem / shoots are a delicacy, though a bit tedious to cut and clean etc, but the effort is worth it. Cooked this with a generous dose of mustard oil, mustard paste and some grated coconuts. A great dish to enjoy with a plateful of steamed rice.
Steam the loti lightly and discard the water.
In a flat bowl, take the kochur loti, and add mustard paste, grated coconut, salt, turmeric, green chilli paste, sugar and half of the mustard oil. Mash everything and keep aside for 30 minutes.
After the marination time is over, heat a flat pan and add the remaining mustard oil onto it. When it is smoking hot, add the kalonji seeds and let it splatter. Next add the kochur loti mixture and spread evenly after giving it a good stir.
Now lower the heat and cover the pan tightly. Let it cook in its own juice.
After 10 minutes, remove the lid. Carefully flip the mixture on the other side and continue cooking over low heat for 10 more minutes. Usually, you don't need to add water. If required sprinkle few drops here and there.
Adjust the seasoning. Remove from heat once the kochur loti is soft the bottom side is almost brown.
Sprinkle some more grated coconut and relish with hot steamed rice.
Ingredients
- Kochur Loti - 500 gms, clean, cut into 1 inch long pieces after removing the skin
- Mustard Paste - 2 tbsp
- Grated Coconut - 4 tbsp
- Mustard Oil - 4 tbsp
- Salt, Turmeric. Sugar - as per taste
- Green Chilli paste - As per the tolerance level
- Kalonji seeds / kalo jire - a pinch
Steam the loti lightly and discard the water.
In a flat bowl, take the kochur loti, and add mustard paste, grated coconut, salt, turmeric, green chilli paste, sugar and half of the mustard oil. Mash everything and keep aside for 30 minutes.
After the marination time is over, heat a flat pan and add the remaining mustard oil onto it. When it is smoking hot, add the kalonji seeds and let it splatter. Next add the kochur loti mixture and spread evenly after giving it a good stir.
Now lower the heat and cover the pan tightly. Let it cook in its own juice.
After 10 minutes, remove the lid. Carefully flip the mixture on the other side and continue cooking over low heat for 10 more minutes. Usually, you don't need to add water. If required sprinkle few drops here and there.
Adjust the seasoning. Remove from heat once the kochur loti is soft the bottom side is almost brown.
Sprinkle some more grated coconut and relish with hot steamed rice.
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