Being brought up in a Bengalee family now I truly believe that we can make food from anything. Khosha, Danta , bij kichui bad jay na....Vegetable peel, Stems, seeds nothing is left out from kitchen. We can make delicious dishes which sooth our taste. Every dish is wrapped into love, unique touch, Bengalee taste and most important is that every household makes each dish with its special touch. Lets talk about Kochu.
Kochu ( TARO) is something which I have seen to grow into our back yard , beside ponds in childhood. My grandmother used to take it off and then my aunt used to make 3-4 items from its whole body, except using the leaf. Now-a-days its not that well seen because e backyard and ponds are just gone under multistory buildings. From the stem we make Kochur Shaak along with either Macher matha (fish-head fry) or Chola () or Narkel kora(coconut grind). Root here are we use to make curry or siddho makha(boil and smash). There are more formats of making this tree parts.
I do not get Kochur Shaak or Stem now in market. I get a different type of TARO which we call Gathi Kochu / Creamy Arbi / Eddoe .
To refer I copy from wiki:
Eddoe is a tropical vegetable, a variety of Colocasia esculenta, closely related to taro (dasheen), that is primarily used for its thickened stems (corms). It has smaller corms than taro, and in all but the best cultivars there is an acrid taste that requires careful cooking.The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.
I will like to share a simple loving smash arbi with plain rice tossed in mustard oil and green chilli. Its just knocking in heaven when you will have it with hot rice and may be with a spoon of ghee instead of oil.
What You Need
Gathi Kochu / Creamy Arbi / Eddoe
1 potato
Salt to taste.
A couple of green chili Mustard Oil
How I Did It
If arbi are big in size ,cut in half. or whole. Boil in pressure cooker or in an open pan.
Also take 1 potato .Boil as wholw with arbi.
When boiling is done, cool and peel the skin.
Mash the content with a masher or your hands.
Add few drops of mustard oil, very finely chopped red onion(optional), very finely chopped green chili.
Add salt to taste.
Make rustic looking balls and serve with steaming rice and ghee.
Kochu ( TARO) is something which I have seen to grow into our back yard , beside ponds in childhood. My grandmother used to take it off and then my aunt used to make 3-4 items from its whole body, except using the leaf. Now-a-days its not that well seen because e backyard and ponds are just gone under multistory buildings. From the stem we make Kochur Shaak along with either Macher matha (fish-head fry) or Chola () or Narkel kora(coconut grind). Root here are we use to make curry or siddho makha(boil and smash). There are more formats of making this tree parts.
I do not get Kochur Shaak or Stem now in market. I get a different type of TARO which we call Gathi Kochu / Creamy Arbi / Eddoe .
To refer I copy from wiki:
Eddoe is a tropical vegetable, a variety of Colocasia esculenta, closely related to taro (dasheen), that is primarily used for its thickened stems (corms). It has smaller corms than taro, and in all but the best cultivars there is an acrid taste that requires careful cooking.The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.
I will like to share a simple loving smash arbi with plain rice tossed in mustard oil and green chilli. Its just knocking in heaven when you will have it with hot rice and may be with a spoon of ghee instead of oil.
 |
| Mashed Arbi |
What You Need
Gathi Kochu / Creamy Arbi / Eddoe
1 potato
Salt to taste.
A couple of green chili Mustard Oil
How I Did It
If arbi are big in size ,cut in half. or whole. Boil in pressure cooker or in an open pan.
Also take 1 potato .Boil as wholw with arbi.
When boiling is done, cool and peel the skin.
Mash the content with a masher or your hands.
Add few drops of mustard oil, very finely chopped red onion(optional), very finely chopped green chili.
Add salt to taste.
Make rustic looking balls and serve with steaming rice and ghee.
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