How to make spicy kochu diye chingri

Abhijit Author

By Abhijit

Last Updated Jul 23, 2022


How to make spicy kochu diye chingri/Prawns with Taro

how-to-make-spicy-kochu- diye-chingri

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 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 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.How to make spicy kochu diye chingri

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.

How to make spicy kochu diye chingri

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

How to make spicy kochu diye chingri

Now the marinated  prawns are friedand then simmered in a thick gravy made with taros, onions, garlic and gingerand sometimes added with brinjal,  finished in a warm, spicy, cumin flavoredsauce and this is How to make spicy kochu diye chingri/Prawns with Taro roots.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Bengali
Servings 2
Calories

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.

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