Kochur Loti Shorshe Chingri Diye—a Bengali vegetable delicacy—taro stolon with mustard and prawns

Kochur loti is something we grew up eating in our Bangal (East Bengali immigrant) household. Even as children we loved the loti's (taro stolon's) meaty texture combined with the pungency of the mustard. Even better if it had prawns in it! It is, in my opinion, one of the tastiest recipes from my thamma's (paternal grandmother's) vast repertoire. I have never eaten a tastier kochur loti dish. We are happy to finally share this with everyone.

❓What exactly is kochur loti ("stolon" in English)? Taro plants propagate through thin runners called stolon that grow horizontally from the plant base. Where the stolon touches the soil, it develops adventitious roots and grows into a new plant.

❓The kochu (taro) plant is believed to be native to East and South East Asia, but is now found all over the world. In Bengal there are many, many varieties of this plant—not all of them are eaten. Of the ones that are eaten some varieties are preferred for their stalks, some for their tubers, some for their stolons. Every part of the plant—leaf, stalk, stolon, tuber, and even the flowers—is eaten. The different varieties of kochu produce different kinds of tubers too—gathi kochu, shola kochu, maan kochu, dudh kochu, ol kochu and so on. They are all unique and are used in different ways in cooking.

🌾 We've served kochur loti today with hand-pounded Dudhersar rice from Amar Khamar. It pairs very well with the sharp flavours of mustard in this dish. Buy it online here: https://www.amar-khamar.com/products/...

🌶️ Bong Eats spice mixes, now available at Amar Khamar: https://www.amar-khamar.com/collectio...
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