Kochur Loti diye Chingri
Taro stolons cooked with small prawns and plenty of garlic.
About this dish
Kochur Loti (Taro Stolons) with Prawns is a rural Bengali classic that requires patience and precision. The stolons are long, tube-like stems that, when cooked correctly, absorb the flavors of garlic and prawn fat while maintaining a slight bite. It is a 'ghee-chupchupe' (oil-slicked) dry dish, famous for its ability to clear the sinuses with its heavy use of garlic and chilies.
Ingredients
The Taro Stolons
- 500g Kochur Loti (Taro stolons), cleaned and cut into 2-inch sticks
- 1 tsp Salt for blanching
- 1/2 tsp Turmeric
The Prawns
- 200g Small prawns (Kucho Chingri), cleaned
- 1/4 tsp Salt
- 1/4 tsp Turmeric
The Aromatics and Spices
- 15-20 cloves Garlic, crushed coarsely
- 2 large Onions, finely sliced
- 4-6 Green chilies, slit
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Cumin powder
- 4 tbsp Mustard oil
- 1 tsp Lemon juice
Method
- 1
Cleaning the Kochur Loti
This is the most critical step. Peel the outer fibrous skin of the stolons carefully with a knife. Cut them into 2-inch pieces and wash thoroughly. If not cleaned well, they can cause an itchy sensation in the throat.
- 2
Blanching the stolons
Boil water with a teaspoon of salt and a pinch of turmeric. Drop the cleaned loti in and blanch for only 3-4 minutes. They should be 50% cooked—tender but still holding their shape. Drain and immediately rinse with cold water.
- 3
Preparing the small prawns
Marinate the small prawns with salt and turmeric. Heat 1 tablespoon of mustard oil in a kadhai and flash-fry the prawns for 2 minutes until they turn golden. Set aside.
- 4
Developing the garlic base
Add the remaining mustard oil to the same kadhai. Add the crushed garlic and sauté until it turns light golden and smells highly aromatic. The sheer volume of garlic is what defines this dish.
- 5
Sautéing the onions
Add the sliced onions to the garlic and cook on medium heat until they become translucent and slightly caramelized. Add the green chilies and stir for another minute.
- 6
Spicing the mix
Add the turmeric, red chili powder, and cumin powder along with a splash of water to prevent burning. Sauté the masala until the oil separates and the color deepens to a rich reddish-brown.
- 7
Integrating the Loti
Add the blanched taro stolons and fried prawns to the kadhai. Toss them very gently with the masala. Using a heavy hand will turn the delicate stolons into a mushy paste.
- 8
Slow cooking
Cover the kadhai and cook on low heat for 8-10 minutes. The loti will release some moisture and cook in the steam. Check occasionally and add a teaspoon of water only if the bottom starts to stick.
- 9
The finishing touch
Once the loti is buttery soft but still distinct in shape, squeeze the lemon juice over it. The acid in the lemon juice is essential to neutralize any residual calcium oxalate crystals that cause itchiness.
Notes & variations
- If you feel an itch in your throat after eating, have a spoonful of tamarind or extra lemon.
- Small 'Kucho' prawns are better than large ones for this dish as they distribute better.
- Frozen Kochur Loti is available in many stores and is already cleaned, saving significant prep time.
- This dish should be oily and dry; do not leave any runny gravy.
Serve with
Steamed white rice and a wedge of Gondhoraj lime.
Cook's note
Crush the garlic instead of pasting it; the bits of browned garlic provide a necessary textural contrast.