Kochur Loti with Chingri

Kachur loti, known as Taro Stolon, is the most popular recipe for Bengalis specially Bangal who belongs to East Bengal (now Bangladesh). I know it's difficult to find outside of west Bengal but in WB it is not also easy to find a regular basis in the Market. But you can also buy the frozen one from any supermarket or you can storage this after purchasing from a regular market. 

We can cook this "Kachur loti" in different ways like with 

1. Coconut and mustard seed

2. Prawn and/or mustard seed

I have learned this recipe from my Grandmother (Mother's Mother). 

This recipe is easy to prepare and not take much time.

Here are the details of Kochur Loti with Chingri - 

INGREDIENTS:

Kochur Loti/Taro Stolon - 1 bundle means 500 gm

Prawns - small size 200 gm (1/2 cup)

Onion - 2 medium sizes, chopped finely

Mustard Oil - 2 to 3 tablespoon

Cumin powder - 1 tablespoon

Coriander powder - One and a half tablespoons

Garlic - 5 to 6 cloves, chopped finely

Red Chili powder - 1/4 tablespoon

Green Chillies - 3 to 4 slit

Kalonji/Black Zeera - 1/4 tablespoon

Mustard Seeds - 2 tablespoon

Turmeric powder - to taste

Salt - to taste

Sugar - to taste

Cooking Procedure:

Step – 1: Take a knife or boti knife and separate the skin of Kachur loti. Then Cut the loti into 2” long pieces. Thereafter boil the loti pieces for 5 minutes in salted water. After that drain water and keep aside.

Step – 2:  De-vein and wash prawns and marinate them with salt and turmeric

Step - 3: Make a paste of mustard seeds with green chilly (1-2).

Step - 4: Heat mustard oil in a pan and fry the prawns until it looks light brown. Keep them separate.

Step - 5: In the remaining oil, add kala jeera and slit green chilli and chopped garlic cloves. Then add sliced onion and sauté for 2-3 minutes till golden brown.         

Step - 6: Add kochur loti and fry for 5-8 minutes ON MEDIUM HEAT. After that add mustard paste, sugar, turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix them well and cook for another 10 minutes on medium heat without adding any water.

Step - 7: When the water is dry, and the loti starts to leave oil from sides, then add fried prawns and mix well. Cover the lid with a few more green chilies slices on the top and switch off the flame.

Step - 8: Your dish is ready to serve with Rice.