Kochur Loti (Taro Stolon)
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Kochur loti Colocasia stem which is very famous in Bangladesh. It can be cooked veg or non veg. Some of them like to cook adding with prawn, shrimp, dried fish. Some people like to cook adding cooked paste, mustard paste, couscous paste, kasaundi or with plain onion seeds. Anyway it gives good taste. It's rare found in Uttar Pradesh. There was a Bengali traditional Paush Mela in Lucknow it was found there. So I got the chance to experiment.
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Ingredients
- 250 gm kochur loti
- 1 teaspoon onion seeds
- 2 tbsp couscous paste
- 1 tbsp kasaundi
- 1 teaspoon Turmeric Powder
- 2 tbsp tomato paste
- 1 tbsp coconut paste
- 2 tbsp mustard oil
- Salt according to taste
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Instructions
- Peel off the layer it is like a membrane.
- Kochur loti cut into 2 inches long. Boil for a minute with little salt. Then strain the excess water and wash with plain water.
- Now add oil in a preheated pan. First add mustard oil after heating add onion seeds then turmeric powder, tomato puree, green chili, coconut paste, couscous paste stir continuously.
- Add kochur loti and salt mix all together. Close the lid for ten minutes but in between you have to check it should not stuck the bottom.
- At last add the kasaundi and serve with plain steam rice. It is so tasty no need any other companion.
Notes
It goes with rice only.
Recipe Nutrition
Calories: 143 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Sodium: 91 mg | Potassium: 433 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 143 IU | Vitamin C: 4 mg | Calcium: 34 mg | Iron: 1 mg
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Interesting recipe! I use the corms of colocasia in cooking. Like roast and spicy gravy with tamarind.