‘Kochur Loti’ is one of my favorite food. And like many ‘Probashi Bangali’ I also miss this big time. So whenever I visit Kolkata it is on my wish list. My mother use to cook ‘Loti’ in two ways. One with mustard paste. And the other one is this, with prawns. Of course this one is dearer to my taste buds. 🙂
Chingri die Kochur Loti/ Fried Taro Stolons with Prawns
Ingredients
- Kochur Loti/ Taro Stolons- 500g (peel the skin of ‘kochur loti’ carefully, cut into 2” long pieces. Wash well & keep aside)
- Prawns- 250g (I used small sized prawns. Wash the prawns, mix some turmeric powder & salt with this. Keep aside)
- Onion seeds/ Kalojire- ¼ tsp
- Onion- 1 (thinly sliced)
- Turmeric powder
- Salt
- Mustard oil
- Green chilies- 3-4 (cut into halves)
Method
Heat 4-5 tbsp mustard oil in a kadai. Fry prawns till golden brown, remove & keep aside.
In the remaining oil temper with onion seeds. Now add the chopped loti, green chilies, ½ tsp of turmeric powder & salt. Mix & fry on medium flame. Cover & cook on low flame for 10-12 minutes, keep stirring after 2-3 minutes. Uncover, add onion, mix & fry on medium flame, let the loti turn little brown in color. This preparation should be little dry, so cook accordingly. Add the prawns at the end. Mix well & remove from heat.
Serve hot with steamed rice!
Note:
Loti pieces break easily at the time of stirring. So care should be taken at this part. Stir gently; otherwise you will end up cooking a mess of Loti. Good luck. 🙂
