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