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

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 😉

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.

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

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.

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.

Happy cooking !! 🙂

Cheers !! 😉

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