Taro Root Roast

taro root roast

Roasted vegetables

By Barnali Dutta Published: January 6, 2014

A traditional Bengali recipe. Bengali proverb "Kochu pora" means "something inedible." You should try the dish "Kochu pora". Its truely exotic.

taro root roast 

Prep time: 30 min | Cook time: 1 hour | Total time: 1 hour 30 min

Yield: 1 9" pie (8 servings) | Serving size: 1 medium slice | Calories per serving: 250 | Fat per serving: 12g

Ingredients:

  • Maan Kochu (taro root) 250g

  • Sorshe (mastered seeds) 1 tablespoon

  • Sukno lonka (red chillies) 2 to 3

  • Sobuz lonka (green chillies) 2

  • Narkel kora (grated coconut) 1 tablespoon

  • Sorsher tel (mastered oil) 1 tablespoon

Directions:

  1. Take the lower portion of the taro root (maan kochu) about 250g. The hard portion is best for this recipe. Clean and wash it thoroughly.

  2. Now roast on gas stove directly until it becomes soft.

  3. Make a paste of soaked mustard seeds (1 tablespoon) with salt and 2 to 3 red chilies. Peel off the taro carefully.

  4. Mash the taro with grated coconut (1 tablespoon), 1 tablespoon of mustard oil, mastered paste, 2 chopped green chilies, and juice of 1 lemon. Enjoy the roasted taro root (Maan Kochu Pora) with steamed hot rice.

 

Tips:

Usually undercooked taro causes unpleasantly itchy throat. My grandmother's techniques were always unique She used to leave the washed and cleaned taro root for one whole day under the sun to dry a little. Usually roasted taro would not cause the throat itchy. 





Published Indian Cuisine

Prasadam Kolkata

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