Kochur Loti – narkel ar shorshe diye – Taro Stolons in coconut-mustard paste

kochur loti - taro stolons

Kochur Loti is one of the innumerable way this vegetable is consumed. This is typically Bangal food. Another exotic food from the traditional Bengali cuisine.

Bangal = Bengalis originally belonging to East Bengal, presently Bangladesh. Taro or Colocasia as root crop started from Eastern India gradually spreading to other parts of the world.

Taro is one of the finest source dietary fibers; 100 g flesh provides 4.1 g or 11% of daily-requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food help gradual rise in blood sugar levels.

This preparation is strongly flavored with mustard paste and cooked in mustard oil. Served with steaming hot rice as appetizer.

Cooking does not take much time, cleaning does ๐Ÿ˜‰

Here’s what i did………

INGREDIENTS

250 gms – kochur loti / taro stolons

2 tbsp – black mustard seeds

4 tbsp – grated fresh coconut

1/2 tsp – tumeric powder (optional)

2 nos – green chili

1/4 tsp – nigella seeds

1/2 tsp – dried mango powder/ amchoor (optional)

2 1/2 tbsp – mustard oil

salt to taste

sugar to taste

METHOD

Soak the mustard seeds in some water. Grease your hands with mustard oil or any vegetable oil. Cut the loti/stolons 1 1/2 inch length.

kochur loti - taro stolons

Peel them clean. This will be a little time consuming.

kochur loti - taro stolons

Wash them well. Keep aside.

Drain the mustard seeds and grind with coconut and green chili.

In a medium sized bowl, fold in the coconut- mustard paste, tumeric powder and the kochur loti.

kochur loti - taro stolons

Heat mustard oil in a pan and temper with nigella seeds. Add the kochur loti mix. Add salt and sugar to taste. Lower the heat and cover and cook for 10 mins. Stir only once or twice, in between.

Take it off fire once the loti has softened. Do not overcook.

Serve hot with plain boiled rice.

kochur loti - taro stolons

Happy cooking !! ๐Ÿ™‚

Cheers !! ๐Ÿ˜‰

Advertisements

About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
This entry was posted in cooking and tagged , , , , , , . Bookmark the permalink.

7 Responses to Kochur Loti – narkel ar shorshe diye – Taro Stolons in coconut-mustard paste

  1. Taro is a very interesting vegetable. Every part of it can be used (as seen in your recipe) and yet is poisonous unless cooked. I have never seen it used this way. Thanks!

  2. polianthus says:

    ๐Ÿ™‚ read the first 2 sentences and was going – hm – reminds me of the Jabberwocky but then the word coconut came and I was ok again, not sure what a stolon is – sounds like colon but as its a veggie for sure not – I tbought I was a well read foodie but I stand corrected. Your dish looks lovely -not sure I could find the ingredients for it

    • andy says:

      Visit India and i will cook full fledged 5 course meal for you ๐Ÿ˜€
      Stolons are called runners, grows along or under the top soil, joining other roots. Like adventitiuos roots.

  3. Pingback: What is Takway (Illonggo Food, Plant)? - Jyppe A. Quidores

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s