Maan kochu (Taro Root) is a seasonal vegetable; it is widely available during the monsoon. There are different versions of this Maan Kochu Bata, and I have tried three types to date. But this one what I’ve learnt from my MIL is my favorite. In old time people make the paste of raw taro root by using shil-nora (old style flat stone grinder). Then they cook it further. My mom used to boil the taro root 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 mother-in-law’s has garlic in it, and the flavour of garlic compliments the taste of Maan Kochu so well that one cannot resist it. So when I saw this fresh piece of Maan Kochu yesterday at my local veggie shop, I couldn’t hold myself from getting it. Made this right after I arrived home, and it was delicious! Sharing the recipe, you should definitely try this.

Maan Kochu Bata/Pan roasted Mash of Taro Root

Ingredients

• Maan Kochu /Taro root- 400g
• Green chillies- 3-4 (chopped)
• Nigella seeds/Kalojire/Kalonji- 1 tsp
• Garlic cloves- 4-5 (I used fat cloves)
• Salt to taste
• Mustard oil- 4 tbsp

Method

Peel the Maan kochu and wash well. Grate the kochu and keep it aside.

Now make a paste of Nigella seeds and Garlic cloves using your mortar and 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 a 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 final thing should be a dry mash. Transfer this to a bowl and drizzle some mustard oil on top.

Serve the dish hot and enjoy it with steamed rice.