Maan kochu (Malanga Coco) is a seasonal veggie; this is available widely during monsoon. There are different versions of this Maan Kochu Bata; I had three types till date. But this one what I’ve learnt from my MIL is my favorite. In old time people make the paste of raw Malanga Coco by using shil-nora (old style flat stone grinder). Then they cook it further. My mom used to boil the Malanga coco after peeling and slicing it into pieces. Later those boiled pieces got mashed with some raw mustard oil, salt, green chilies and raw mustard paste. But this version of my MIL’s has garlic in it, and the flavor of garlic gelled so very well with the taste of Maan Kochu that one cannot say no to this. So when I saw this fresh piece of Maan Kochu yesterday at my local veggie shop I couldn’t stop myself from buying it. Made this right after I came back home and it was oh so good! Sharing the recipe, give this a try.
Maan Kochu Bata/Pan roasted Mash of Malanga Coco
Ingredients
- Maan Kochu /Malanga Coco- 400g
- Green chillies- 3-4 (chopped)
- Nigella seeds/Kalojinre/Kalonji- 1 tsp
- Garlic cloves- 4-5 (I used fat cloves)
- Mustard oil- 5 tbsp
Method
Peel the Maan kochu and wash well. Grate the kochu and keep aside.
Now make a paste of Nigella seeds and Garlic cloves using your mortar pestle. I used shil-nora (old style flat stone grinder) for this, to get a smooth paste. Heat oil in a frying pan or kadai (nonstick preferably), now add garlic-nigella seeds paste, sauté for few seconds. Add grated kochu, chopped chillies and salt. Mix and stir on medium heat for 5-6 minutes. Add ¼ cup of water, mix well and cook further until fully done. It takes 20-30 minutes of cooking depending on the tenderness of kochu. Add water in between if it is drying up too much without getting cooked thoroughly.
The end thing should be a dry mash, shift this to a bowl and drizzle some mustard oil on top.
Serve hot with steamed rice. One full plate of rice can be polished off with this only. Enjoy!
