Bengali Kochur Loti (Taro Stem) with Kasaundi

30 minutes

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Bengali Kochur Loti (Taro Stem) with Kasaundi - Plattershare - Recipes, food stories and food lovers

4.75 from 4 votes
BengaliHomestyle Cooking

About Bengali Kochur Loti (Taro Stem) with Kasaundi

Experience the vibrant flavors of Bengal with this easy Kochur Loti (Taro Stem) recipe. Imagine tender taro stems simmered to perfection and then sautéed with aromatic spices, tangy tomato, and a rich coconut paste.
This dish is a symphony of textures and tastes, culminating in a burst of pungent mustard from kasaundi. Served with fluffy steamed rice, it's a truly authentic Bengali experience you can create at home.
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Recipe Time & More

Prep15 minutes
Cook15 minutes
Total30 minutes
Calories143 kcal
Serves5
Served AsDinnerLunch
Recipe TasteSaltySavoury

Ingredients
 

Taro Stems

Spices and Pastes

Other

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Instructions
 

  • Peel the thin membrane-like layer from the taro stems.
    Bengali Kochur Loti (Taro Stem) with Kasaundi - Plattershare - Recipes, food stories and food lovers
  • Cut the peeled taro stems into 2-inch long pieces. Blanch the stems in boiling salted water for 1 minute. This helps to remove any bitterness and maintain a vibrant green color. Drain the stems and rinse under cold water to stop the cooking process.
    Bengali Kochur Loti (Taro Stem) with Kasaundi - Plattershare - Recipes, food stories and food lovers
  • Heat the mustard oil in a pan over medium heat. Add the onion seeds and let them sizzle for a few seconds. This infuses the oil with a nutty aroma. Add the turmeric powder and sauté for a few seconds until fragrant.
    Bengali Kochur Loti (Taro Stem) with Kasaundi - Plattershare - Recipes, food stories and food lovers
  • Add the tomato paste, poppy seed paste, and coconut paste to the pan. Sauté for 2-3 minutes, stirring constantly, until the pastes are fragrant and the oil starts to separate slightly.
  • Add the blanched taro stems and salt to the pan. Mix well to coat the stems with the spice mixture. Cover the pan and cook for 10 minutes, or until the stems are tender, stirring occasionally to prevent sticking.
    Bengali Kochur Loti (Taro Stem) with Kasaundi - Plattershare - Recipes, food stories and food lovers
  • Stir in the kasaundi and mix well. This adds a sharp, pungent flavor that balances the richness of the coconut and poppy seed pastes. Serve hot with steamed rice.
    Bengali Kochur Loti (Taro Stem) with Kasaundi - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Good To Know

  • This dish is best served with rice.

Expert Tips

  • For a richer flavor, consider using jasmine rice.
  • Garnish with fresh herbs like cilantro or parsley before serving.
  • A squeeze of lime juice can add brightness to the dish.

Storage Instructions

  • Refrigerate leftovers in an airtight container for up to 3 days.

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Explore Recipes by Tags bengali recipeskasaundi recipestaro stem recipestraditional recipes

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4.75 from 4 votes

Recipe Nutrition

Calories: 143kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 91mgPotassium: 433mgFiber: 3gSugar: 1gVitamin A: 143IUVitamin C: 4mgCalcium: 34mgIron: 1mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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4.75 from 4 votes

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