How to make spicy kochu diye chingri/Prawns with Taro
kochu diye chingri/Prawns with Taro/Arbi jhinga recipe
Taro root is a great source of nutrients and fiber. It contains fiber, manganese, vitamin-B-6, C and E, potassium, copper, phosphorous, and magnesium, which offers a variety of health benefits like helping to improve blood sugar, gut, and heart health. So to get the maximum benefits of Taro we should replace it with potato as it tastes almost like a potato. Now the marinated prawns are fried and then simmered in a thick gravy made with taros, onions, garlic, and ginger and sometimes added with brinjal, finished in a warm, spicy, cumin-flavored sauce this is How to make spicy kochu diye chingri/Prawns with Taro roots.
| Author: Abhijit Mukhopadhyay Course: Side Dish Cuisine: Bengali; Level of cooking: Moderate; Preparation Time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes |
Ingredients:
- Arbi / Taro – 2 big size
- Brinjal-2 small or 1 medium
- Prawns (medium) – 10-12 (washed and peeled the scale)
- Mustard oil-3 tsp
- Onions – 1 large (cut into slices)
- Garlic ginger paste – 1 tsp
- Green chilies – 3
- Cumin seeds-1/2 tsp (for tempering)
- Turmeric powder – 1/2 tbsp
- Dry mango powder-1/2 tsp
- Red chili powder – 1/2 tbsp
- Roasted cumin powder – 1 tbsp
- Salt to taste
How to make spicy kochu diye chingri
Clean and wash the prawns, rub with turmeric powder and salt, and keep it for 10-15 minutes.
Wash and peel off the skin of taro/kochu and cut it into small cubes size.
Take a wok or pan, heat mustard oil, and fry the marinated prawns for 5 minutes or till its color turns to light pink/brown, and keep it aside.
Now in the same pan throw some cumin seeds for tempering.
As it splutters and sizzle add the onion slices and fry it for 2 minutes.
Now add the taros or kochu, cook for 2 minutes then add ginger –garlic paste and cook for another 2-3 minutes.
Add brinjal(cut horizontally), chopped green chilies, and dry mango powder followed by turmeric, cumin, and red chili powder; cook for 5 minutes then add water, and salt and cover the lid to boil the taro for 8-10 minutes.
Uncover and check whether the taros are boiled or not and also see the consistency of the gravy; it should not be too watery or too dry.
If everything is all right then add the fried prawns and cook for 3 minutes in simmering.
Turn off the flame.
Transfer it to a serving plate, garnish it and serve hot with steamed rice.
How to make spicy kochu diye chingri
Equipment
- A kadai or a fry pan
- Spatula
- mixing bowl
Ingredients
- 2 big size Arbi/ Taro
- 12 medium size prawn/shrimp
- 2 small Egg-plant/brinjal( small slice cut)
- 1 Onion
- 1 tbsp ginger-garlic paste
- 1 tbsp roasted cumin powder
- 1/2 tbsp turmeric powder
- 1/2 tbsp cumin seeds
- 1/2 tbsp dry mango powder
- 1/2 tbsp red chili powder
- salt
- 3 tbsp Mustard oil
Instructions
- Clean and wash the prawns, rub with turmeric powder and salt and keep it for10-15 minutes.
- Wash and peel off the skin of taro/kochu and cut it into small cube size.
- Take a wok or pan, heat mustard oil and fry the marinated prawns for 5minutes or till its color turns to light pink/brown and keep it aside.
- Now in the same pan throw some cumin seeds for tempering.
- As it splutter and sizzle add the onion slices and fry it for 2 minutes.
- Now add the taros or kochu, cook for 2 minutes then add ginger –garlic pasteand cook for another 2-3 minutes.
- Add chopped green chillies, dry mango powder followed by turmeric, cumin andred chili powder; cook for 5 minutes then add water, salt and cover the lid toboil the taro for 8-10 minutes.
- Uncover the and check the taros are boiled or not and also see theconsistency of the gravy; it should not be too watery or too dry.
- If everything is all right then add the fried prawns and cook for 3 minutes in simmer.
- Turn off the flame.
- Transfer it to serving plate, garnish it and serve hot with steam rice.