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A classic Bengali delicacy where tender taro root is slow-cooked in a rich, spicy masala. This semi-dry curry, fragrant with mustard oil and spices, pairs perfectly with luchis or steamed rice.
For 4 servings
Prepare the Taro Root
Shallow Fry the Taro
Prepare the Masala
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A classic Bengali delicacy where tender taro root is slow-cooked in a rich, spicy masala. This semi-dry curry, fragrant with mustard oil and spices, pairs perfectly with luchis or steamed rice.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 367.9 calories per serving with 4.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook (Kosha)
Finish and Serve
For a non-vegetarian version, add 200g of marinated and fried prawns (chingri) along with the taro root in Step 4. This classic combination is called 'Chingri Kochur Kosha'.
For a richer, creamier texture, you can add 2-3 tablespoons of coconut milk or cashew paste towards the end of the cooking process.
For a sattvic version, omit the onions and garlic. Use a pinch of asafoetida (hing) in the tempering and increase the ginger paste slightly.
Taro root is an excellent source of dietary fiber and resistant starch, which help regulate bowel movements, promote the growth of beneficial gut bacteria, and contribute to overall digestive wellness.
As a complex carbohydrate, taro root provides a slow and steady release of energy, helping to maintain stable blood sugar levels and keeping you full for longer compared to simple carbohydrates.
The spices used in this dish, particularly turmeric (containing curcumin) and ginger, are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Kochur Kosha is a traditional Bengali dish where 'Kochu' means Taro Root and 'Kosha' refers to the slow-cooking method of sautéing spices and the main ingredient until the oil separates, resulting in a rich, semi-dry, and intensely flavorful curry.
Some varieties of taro root contain calcium oxalate crystals that can cause skin irritation. To prevent this, apply mustard oil or wear gloves while peeling and cutting. Boiling the taro thoroughly also helps in neutralizing these compounds.
Yes, it can be a healthy dish. Taro root is a good source of dietary fiber, resistant starch, and essential minerals. The use of various spices like turmeric and ginger adds antioxidant and anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.
One serving of Kochur Kosha (approximately 225g) contains around 250-300 calories. The exact count can vary based on the amount of oil and other ingredients used.
While mustard oil provides the authentic Bengali flavor, you can substitute it with any neutral vegetable oil or sunflower oil. However, the distinct pungent taste will be missing.
Store any leftover Kochur Kosha in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.