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| Eddoe( Photo from wiki) |
What You Need
Gathi Kochu / Creamy Arbi / Eddoe-500gm
1 potato
A couple of green chili
Whole Jeera/Cumin-1 tbsp
Cumin powder-1 and half tbsp(Format: Jerra Bhaja guNro i.e. Cumin sauted dry in wok and grinded to powder)
Salt and sugar to taste. Mustard Oil
How I Did It
1-If arbi are big in size ,cut in half. or whole.You can peel the skin or not.Also same do for a potato.
2-Boil in pressure cooker or in an open pan.
3-When boiling is done, cool ( If you did not peel the skin earlier,now peel off)
4-In a Kadai/Pan heat little musturd oil. Add a tbsp whole Jeera/cumin.
5-Add the boiled content,salt and sugar if you like.
6-Mash the content little with your laddle/spoon.
7-Cover and let it cook and absorb flavour of spice.
8-Add Jerra Bhaja guNro & green chilli and cover for few minutes. You can add little water at this step if content is too dry to make it mashy. 9-Taste and adjust salt+sugar to get balanced taste.
10-Drizzle some ghee (and Garam Masala powder if u like its flavour) and cover.
11-Serve with steamed rice and enjoy.
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.
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.
I will like to share a simple loving smash arbi with plain rice tossed in mustard oil and green chilli. Its just knocking in heaven when you will have it with hot rice and may be with a spoon of ghee instead of oil.
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| Mashed Arbi |
What You Need
Gathi Kochu / Creamy Arbi / Eddoe
1 potato
Salt to taste.
A couple of green chili Mustard
Oil
How I Did It
If arbi are big in size ,cut in half. or whole. Boil in pressure cooker or in an open pan.
Also take 1 potato .Boil as wholw with arbi.
When boiling is done, cool and peel the skin.
Mash the content with a masher or your hands.
Add few drops of mustard
oil, very finely chopped red onion(optional), very finely chopped green chili.
Add salt to taste.
Make rustic looking
balls and serve with steaming rice and ghee.
