Vegetarian
Bengali cuisine
Mustard Gravy
Intermediate
For 2-3 people

Kochur Lotir Jhaal: Tender Taro Stems in Zesty Mustard Gravy


Kochur Lotir Jhaal is a light yet robustly flavoured Bengali dish made by simmering tender taro stems in a zesty mustard-coconut gravy. With just a handful of ingredients, this simple recipe yields a wholesome curry that's a refreshing change from the usual vegetable fare. The kochur loti slowly cooks in the spiced gravy, soaking up all the punchy flavours, until meltingly soft. Garnished with chillies and coconut, it's best relished with steamed rice.

Ingredients

  • Kochur loti (taro stems, outer layer peeled and cut into 1.5-2 inch pieces)

    250 g
  • Sunrise mustard powder

    2 tbsp
  • Salt

    1 tsp
  • Lukewarm water

    60 mL
  • Coconut (cut into chunks)

    50 g
  • Garlic paste

    1 tsp
  • Sunrise Kala Jeera

    1/2 tsp
  • Mustard oil

    2 tbsp
  • Sunrise Haldi Powder

    1/4 tsp
  • Sunrise Lal Mirch Powder

    1/4 tsp
  • Sugar

    1/2 tsp
  • Green chillies (slit lengthwise)

    2-3
  • Coconut (grated)

    For garnish

Sunrise tip: When cleaning the taro stems, use a sharp knife to carefully scrape off the fibrous outer layer; this prevents the curry from turning slimy. For extra zing, add a squeeze of lime juice at the end.

 

Steps

Step 1: Prepare mustard paste

Time: 10 minutes

In a bowl, mix the mustard powder with 1/4 tsp salt. Pour in the lukewarm water and stir well. Set aside for 10-15 minutes to allow the flavours to develop.

 

Step 2: Make coconut paste

Time: 5 minutes

Blend the coconut chunks with 2-3 tbsp water to get a thick, smooth paste. Add water very gradually to avoid thinning the paste too much.

 

Step 3: Fry kochur loti

Time: 5 minutes

Heat mustard oil in a pan. Add the Sunrise Kala Jeera; let it sizzle for a few seconds until fragrant. Then tip in the kochur loti pieces and fry on medium heat for 30-45 seconds, stirring frequently.

 

Step 4: Add pastes and spices

Time: 2 minutes

Pour the mustard paste, coconut paste and garlic paste into the pan. Sauté for 1-2 minutes. Mix in the Sunrise Haldi Powder, Sunrise Lal Mirch Powder, remaining salt and sugar. Stir well to coat the kochur loti evenly with the spices.

 

Step 5: Simmer and cook

Time: 15 minutes

Reduce the heat to low, cover the pan and let the kochur loti simmer gently. The stems will release moisture and form a thick gravy, so don't add any extra water. Cook for 12-15 minutes, stirring occasionally, until the kochur loti is tender but not mushy.

 

Step 6: Garnish and serve

Time: 3 minutes

Once the kochur loti is cooked, turn off the heat. Taste and adjust salt if needed. Garnish with slit green chillies and grated coconut. Serve piping hot with rice.

 

Goes Best With

  •  

    Side Dish: Begun bhaja (fried brinjal), Aloo posto (potatoes in poppy seed paste)