Hi Friends,
Today I am sharing with you a traditional Bengali recipe ——kochu bata/mashed taro. Taro is the root of taro plant. Different delicious dishes can be made with taro roots. Mashed taro is one of them. It is very tasty to eat, very quick and easy to prepare. You need only few ingredients. It can be served with roti/chapati. But it goes well with steamed rice. Some times the juice of taro may irritate your skin. To avoid this peel the taro skin deeply and soak in enough water for 3 to 4 hours. If needed add lemon juice or tamarind pulp.
Cooking time – 20 minutes. Serve – 4
Ingredients –
- Kochu/taro – 500 grams.
- Red chilly – 2(broken)
- Nigella seeds/kalojira – 1/2 tsp.
- Onion (large) – 1 (finely chopped)
- Garlic cloves – 5/6 (finely chopped)
- Green chilly – 2
- Slit green chilly – 4
- Turmeric powder – 1/4 tsp.
- Salt to taste.
- Sugar – 1/2 tsp.
- Lemon juice – 2 tbsp.
- Oil – one ladleful.
Instructions –
Take the taro, peel the skin off and soak in water. Using a potato grater grate well. Then grind with 2 green chilly into paste. Keep aside.
Heat oil in a frying pan, add red chilly and fry till brown. Add nigella seeds, fry for 1/2 minute. Add chopped onion and garlic. Fry for 1 minute. Add the taro paste, salt,turmeric,sugar, lemon juice and slit green chilly. Mix all the ingredients. Cook on medium flame for 8 to 10 minutes (stir in between). When the mixture becomes dry and leaves the sides of the pan remove the pan from heat. Cover the pan and give few minutes standing time.
Delicious Bengali recipe Mashed Taro root/Kochu Bata is ready, serve with steamed rice.
