August 19
Kochu or taro is one of my favorite vegetables. It is as versatile as potato only much more tasty. It is equally starchy and similar in flavor to potato, with taro taking on a nuttier, richer, and more complex taste overall. Also factually compared to a regular potato, it has three times the amount of fiber, and a rich source of potassium, iron, vitamin C, and vitamin A. That itself is like an added bonus because I already love having taro in every form.
While rest of India might usually make Taro fry, masala or curries, in the East we also make bata (mash/paste) out of it. Something like Chokha, but Bengali style. And believe me it tastes so awesome. I will put that recipe up sometime soon.
Interestingly, I have seen many folks express their dislike for this humble vegetable. On one side, Taro is a very popular and loved vegetable in Bengal and on the other side in the same state there are people who dislike it just because they feel it doesn't belong in the class of the other vegetables. I find it weird but to each his own. Personally I loved it right from my childhood. I eat whatever I love, doesn't matter the class or color. Actually I never was a fussy eater and loved all my vegetables and everything that was edible. I still am. Anything that is palatable makes me happy.
Depending on where it is grown, the taro can be white, pink or purple in color. The sizes, shapes and tastes also vary. This particular variety of taro is called Gathi Kochu or Mukhi Kochu in Bengal; and they are small in size. Usually I get them for making fish curries. They go excellently with most of the fishes like - Catla, Rohu, Magur and especially prawns. The flavours of prawn compliment the earthiness of the Taro and result in an amazing aromatic powerplay. Its a very common combination in my home state. But this recipe that I am going to talk about is the vegetarian variant and it tastes lovely in itself as well. Its cooked somewhat similar to how we make a traditional Dum Aloo and is something different on the usual take on Taro curries. Its rich, fragrant and delicious and you can easily pair it up with Roti or rice.
Preparation Time : 10 minutes
Cooking Time: 30 minutes
Serving : 3 people
Ingredients :
- Kochu/ Arbi/ Taro/ Colocasia - 5 to 6
- Potato (optional) - 1
- Ginger Paste - 1 tsp
- Tomato - 1 (medium, chopped)
- Coriander Powder - 1 tsp
- Cumin Powder - 1/2 tsp
- Kashmiri Red Chilli Powder/ Normal Chilli Powder - 1 tsp
- Garam Masala Powder - 1/4 tsp
- Turmeric Powder - 1/2 tsp
- Bay Lead - 1
- Dry Red Chilli - 2
- Mustard Oil - 1/4 cup
- Ghee - 1 tsp
- Sugar - 1 tsp
- Salt To taste
Method:
1. Wash the Kochu with skin on nicely in water. Make sure you are rinsing off the dirt from its skin properly. Now take a medium/small pressure cooker and add 1 and 1/2 cup of water and add the Kochu with skin on. Cook it for one or max two whistles depending on the quality of taro you get. Let the steam die out then open the pressure cooker and drain the water. Fish out the boiled taros and carefully take off the skin. The skin will very easy come off the taro.
Note: We don't need to overcook the taro. It should still be a little stiff when peeled. So accordingly adjust the number of whistles.
Note 2: If you are going to add potato, then boil the potato also with skin on along with the taro.
Note 3: Many people prefer not to boil the taro first and cook it in the wok itself. But that takes a lot of time hence I use the shortcut way to pressure cook it first.
2. Now dice the taro into medium pieces. Keep aside. Cut the boiled potato also in same size.
3. Take a wok and heat the mustard oil. When oil is hot add the bay leaf and dry red chilli. When they are fragrant add the ginger and tomato. Saute it in oil till the raw smell of tomatoes and ginger is gone and they start turning darker.
4. Now add all the spice powders (coriander, cumin, red chilli and turmeric), salt and sugar. Fold in and keep sauteing till the masala starts to release oil in the wok. Take care not to burn the masala.
5. Add the boiled taro and potatoes and cook them with the masala for about 2-3 minutes.
6. Now add about a cup and a half of warm water to the wok. Or you can adjust the water level as per the gravy consistency you want. It is recommended you don't make it too runny. Give it a nice stir and let the taro and the masalas incorporate into the gravy. Cover and cook on low flame. Keep checking the dish as it tends to dry out and stick very quickly.
Note: Do not stir too much as it might break the taros and your gravy will become a mushy mess.
7. When the gravy is thick, add the garam masala and ghee and fold everything in. Cook for about 30 seconds and turn of the heat.
Note: I prefer using Sunrise garam masala because it adds a very authentic rich Bengali garam masala flavour to the dish. If you do not have it use any garam masala of your choice.
Serve it with steamed rice.
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