Kochur Kosha

1. 1
   prep · ~10 min

   Prep the taro root.

   1.Wash and peel 500g taro root under running water. Rub hands with oil first if skin irritates.

   2.Cut into 1-inch cubes and rinse well. Pat completely dry with a kitchen towel.

   3.Sprinkle a pinch of salt and 0.25 tsp turmeric powder over the cubes and toss to coat.

   TIPWear gloves or oil your hands well before peeling — taro skin can cause itching.
2. 2
   fry · ~10 min

   Shallow-fry the taro root.

   1.Heat 2 tbsp mustard oil in a heavy-bottomed pan until it reaches smoking point, then cool slightly.

   2.Add the taro cubes in a single layer and fry on medium heat, turning occasionally.

   3.Cook until golden-brown and crisp on all sides, about 8-10 minutes.

   4.Remove with a slotted spoon and set aside on a plate.

   TIPDon't overcrowd the pan — fry in batches for even browning.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Add the remaining 2 tbsp mustard oil to the same pan and heat until smoking, then cool slightly.

   2.Add 2 bay leaves, 0.5 tsp cumin seeds, 1-inch cinnamon stick, and 3 crushed green cardamom pods.

   3.Let them crackle and release aroma for about 30 seconds.
4. 4
   saute · ~15 min

   Build the aromatic base.

   1.Add the sliced onions and sauté until deep golden brown, about 8-10 minutes.

   2.Add 2 tsp ginger paste and 1 tsp garlic paste. Cook until the raw smell disappears, about 1-2 minutes.

   3.Add chopped tomatoes and slit green chilies. Cook until tomatoes are soft and mushy.

   4.Add 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp sugar.

   5.Sprinkle a splash of water and cook the spices until oil separates, about 3-4 minutes.

   TIPTake your time browning the onions — this is where the deep, sweet flavor of the kasha comes from.
5. 5
   simmer · ~20 min

   Cook the taro with the masala.

   1.Add the fried taro cubes to the pan and stir gently to coat with the spice mixture.

   2.Add 0.5 tsp salt and ½ cup of warm water. Mix well and bring to a boil.

   3.Reduce heat to low, cover the pan with a lid, and simmer for 15-20 minutes.

   4.Stir occasionally, and add a splash of water if it starts sticking to the bottom.

   5.Uncover and cook off any excess moisture until the masala clings to the taro pieces.
6. 6
   garnish · ~2 min

   Finish with garam masala and garnish.

   1.Sprinkle 0.5 tsp garam masala over the cooked kochur kosha and give it a final gentle stir.

   2.Turn off the heat, garnish with chopped coriander leaves, and let it rest for 2 minutes.

   TIPLetting it rest for a few minutes allows the flavors to meld beautifully.
7. 7
   serve

   Serve the Kochur Kosha.

   Serve hot in a bowl, paired with steamed rice or warm luchis for a classic Bengali meal.

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