Kochur Loti (Taro Stolon)



Kachur loti, known as Taro Stolon, is a traditional recipe mostly popular in East Bengal. It is absolutely delicious and simple recipe to prepare with Coconut and Shrimp.

I learnt this recipe over phone from my mother-in-law.



Ingredients:
  • Kochur Loti - 200 g, about 1and 1/2 inch long pieces ( Available in the US in Indo/Pak/Bangladeshi stores)
  • 4 tbsp Coconut, shredded
  • 1 small Onion, chopped finely {optional, not added in the original recipe}
  • 1 small Tomato, diced {optional, not added in the original recipe}
  • 1/4 tsp Kalonji/Black Zeera
  • 3-4 Green Chillies, slit
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Red Chili powder {optional, not added in the original recipe}
  • 1/4 tsp Coriander powder {optional, not added in the original recipe}
  • Salt to Taste
  • 2 tbsp Oil , mustard oil is preferred
  • Water - 2 cups
Directions:

  1. Bring water to boil. Add kochur loti, 1/2 tsp salt, and a pinch of turmeric. Cover and boil for 10-12 minutes. Drain water thoroughly.
  2. Heat oil in a pan, add black zeera and green chillies. Add chopped onion. Saute till golden brown.
  3. Add kochur loti and fry for 8-10 minutes on medium heat.
  4. Add diced tomato, shredded coconut, turmeric, coriander powder, red chili powder, and salt. Saute for 5-7 minutes or until Kochur Loti is completely covered with all masala and coconut. Cover to cook on medium-low heat for 5-7 minutes. Stir occasionally to ensure that the vegetable does not stick to the bottom of the pan. (This dish is dry and does not require water. )
  5. Enjoy with chapatti or rice.
Good chefs always taste their Recipe.....Go Ahead....And say Wow.

Anshu Bhatnagar

5 comments:

  1. Hi Anshu,
    the recipe sounds yummy.
    Can you please mention that what is the name by which kochur loti is sold in indo/pak/bangladeshi stores?
    thanks
    Priya

    ReplyDelete
  2. Thanks Priya.
    I purchased this pack of frozen Kochur Loti from a Bangladeshi Halal shop in NJ by the name mentioned "Kachar Lati" on it.

    ReplyDelete
  3. For people who like pungent taste (normally Bengalis & Malayalis do, other Indians, specially North Indians don't appreciate it in general), I would suggest add a couple of tablespoon of Kasundi (Bengali style Mustard sauce) to it before serving. Also, we can add a couple of dried red chillies during the sauting.

    ReplyDelete
  4. Kachur lati is not a type of common bean........ It's taro salon .its important to give correct information when you are blogging.

    ReplyDelete
  5. Thanks for the info. I have updated the description.

    ReplyDelete

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