How to make spicy kochu diye chingri

How to make spicy kochu diye chingrikochu 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 variety of health benefits like helps 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 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 and 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 chilli 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 cube 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 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 paste and cook for another 2-3 minutes.How to make spicy kochu diye chingri

Add brinjal(cut into horizontally),  chopped green chillies, dry mango powder followed by turmeric, cumin and red chili powder; cook for 5 minutes then add water, salt and cover the lid to boil the taro for 8-10 minutes.

How to make spicy kochu diye chingri

Uncover the and check 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 simmer.

Turn off the flame.

Transfer it to serving plate, garnish it and serve hot with steam rice.

 

 

 

 

 

 

 

 

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