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Maan Kochu Pora Recipe | Authentic Bengali Roasted Taro Mash

Published by:    Updated on: January 06, 2014

Maan Kochu Pora: Traditional Bengali Fire-Roasted Taro Root Mash

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A traditional Bengali recipe. While the Bengali proverb "Kochu pora" humorously refers to "something inedible," the actual dish is a smoky, pungent, and truly exotic delicacy.

Our traditional Bengali Maan Kochu Pora (Fire-Roasted Taro Mash), a healthy and comforting dish from Kolkata, features velvety taro root flavored with fresh coconut, green chilies, and a drizzle of pungent mustard oil.

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

Yield: 4 servings | Serving size: 2 tablespoons | Calories: 120 kcal

Ingredients

  • Maan Kochu (giant taro root) – 250g (lower hard portion preferred)
  • Sorshe (mustard seeds) – 1 tablespoon
  • Sukno lonka (dry red chilies) – 2 to 3
  • Sobuz lonka (fresh green chilies) – 2, chopped
  • Narkel kora (freshly grated coconut) – 1 tablespoon
  • Sorsher tel (pure mustard oil) – 1 tablespoon
  • Lemon juice – from 1 fresh lemon
  • Salt – to taste

Directions

  1. Take the lower portion of the taro root (maan kochu), approximately 250g. The firm, lower portion works best for this recipe. Wash and scrub the exterior thoroughly.
  2. Place the taro root directly over a gas stove flame, roasting and turning periodically until charred outside and thoroughly fork-tender inside.
  3. Grind the soaked mustard seeds with salt and 2 to 3 dry red chilies into a fine paste. Carefully peel away the charred outer bark of the roasted taro.
  4. In a mixing bowl, mash the soft roasted taro with the prepared mustard paste, 1 tablespoon grated coconut, 1 tablespoon raw mustard oil, chopped green chilies, and the juice of 1 lemon. Mix until velvety and uniform. Serve immediately alongside steaming hot rice.

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