Being brought up in a Bengalee family now I truly believe that we can make food from anything. Khosha, Danta , bij kichui bad jay na....Vegetable
peel, Stems, seeds nothing is left out from kitchen. We can make
delicious dishes which sooth our taste. Every dish is wrapped into love,
unique touch, Bengalee taste and most important is that every household
makes each dish with its special touch. Lets talk about Kochu.
Kochu ( TARO) is something which I have seen to grow into our back yard , beside ponds in childhood. My grandmother used to take it off and then my aunt used to make 3-4 items from its whole body, except using the leaf. Now-a-days its not that well seen because e backyard and ponds are just gone under multistory buildings. From the stem we make Kochur Shaak along with either Macher matha (fish-head fry) or Chola () or Narkel kora(coconut grind). Root here are we use to make curry or siddho makha(boil and smash). There are more formats of making this tree parts.
I do not get Kochur Shaak or Stem now in market. I get a different type of TARO which we call Gathi Kochu / Creamy Arbi / Eddoe .
To refer I copy from wiki:
Eddoe is a tropical vegetable, a variety of Colocasia esculenta, closely related to taro (dasheen), that is primarily used for its thickened stems (corms). It has smaller corms than taro, and in all but the best cultivars there is an acrid taste that requires careful cooking.The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.
Gathi Kochu chingri diye is just a trick from transformation from veg to non-veg. Lets cook this.
What You Need
10-12 Gathi Kochu / Creamy Arbi / Eddoe
1 potato
4 green chili
1/2 tsp Whole jeera.
Salt to taste. SUgar to taste
Mustard Oil
Chingri/ shrimp ~8, Peel, clean and DE-vein shrimp.
How I Did It
If arbi are big in size ,cut in half. or take in whole. Boil in pressure cooker or in an open pan.
Also take 1 potato .Boil with arbi.
When boiling is done, cool and peel the skin.
Cur into cubes- Only potato
In the mean time, Lightly saute the shrimps with salt and turmeric powder.
Rest for 5 minutes/ Fry in oil , Remove and keep aside.
Heat oil in a pan.
Add Whole jeera.
When starts spattering, add potato and arbi in oil.
Add salt.
Stir well, its is stage which is to sense.
Boiled Arbi will leave a creamyness which is good, but do not mash those.
When its fried and cooked to brown, add little turmeric powder, green chilli and shrimp.
Cover and let it cook , you will get a nice smell when it is done.
Taste sugar and salt. Adjust.
Kochu ( TARO) is something which I have seen to grow into our back yard , beside ponds in childhood. My grandmother used to take it off and then my aunt used to make 3-4 items from its whole body, except using the leaf. Now-a-days its not that well seen because e backyard and ponds are just gone under multistory buildings. From the stem we make Kochur Shaak along with either Macher matha (fish-head fry) or Chola () or Narkel kora(coconut grind). Root here are we use to make curry or siddho makha(boil and smash). There are more formats of making this tree parts.
I do not get Kochur Shaak or Stem now in market. I get a different type of TARO which we call Gathi Kochu / Creamy Arbi / Eddoe .
To refer I copy from wiki:
Eddoe is a tropical vegetable, a variety of Colocasia esculenta, closely related to taro (dasheen), that is primarily used for its thickened stems (corms). It has smaller corms than taro, and in all but the best cultivars there is an acrid taste that requires careful cooking.The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.
Gathi Kochu chingri diye is just a trick from transformation from veg to non-veg. Lets cook this.
What You Need
10-12 Gathi Kochu / Creamy Arbi / Eddoe
1 potato
4 green chili
1/2 tsp Whole jeera.
Salt to taste. SUgar to taste
Mustard Oil
Chingri/ shrimp ~8, Peel, clean and DE-vein shrimp.
How I Did It
If arbi are big in size ,cut in half. or take in whole. Boil in pressure cooker or in an open pan.
Also take 1 potato .Boil with arbi.
When boiling is done, cool and peel the skin.
Cur into cubes- Only potato
In the mean time, Lightly saute the shrimps with salt and turmeric powder.
Rest for 5 minutes/ Fry in oil , Remove and keep aside.
Heat oil in a pan.
Add Whole jeera.
When starts spattering, add potato and arbi in oil.
Add salt.
Stir well, its is stage which is to sense.
Boiled Arbi will leave a creamyness which is good, but do not mash those.
When its fried and cooked to brown, add little turmeric powder, green chilli and shrimp.
Cover and let it cook , you will get a nice smell when it is done.
Taste sugar and salt. Adjust.
