Kosu Thuri Bhaji
A simple, rustic stir-fry from Assam made with the tender stolons of the taro plant. Lightly spiced with mustard seeds, green chili, and fresh coconut, this semi-dry dish highlights the delicate, earthy flavor of the colocasia shoots. Ready in minutes, it is a perfect side for a comforting meal of steamed rice and dal.
For 4 servings
- prep · ~10 min
Prepare the taro stolons.
Wash the taro stolons thoroughly. Peel the outer skin gently using a knife or peeler. Chop into 1-inch pieces.
- boil · ~7 min
Parboil the chopped taro stolons.
Bring 2 cups of water to a rolling boil in a saucepan. Add the chopped taro stolons and cook until just tender but still firm, about 5-7 minutes. Drain and set aside.
TIPAvoid overcooking—the stolons should retain a slight bite so they don't turn mushy in the stir-fry. - temper · ~2 min
Make the tempering.
1.Heat oil in a frying pan over medium heat until shimmering.2.Add mustard seeds and let them crackle and pop completely.3.Add slit green chilies and sauté for 10 seconds until fragrant. - saute · ~5 min
Sauté the aromatics.
1.Add the finely chopped onion and garlic to the pan.2.Stir-fry on medium heat until the onions turn translucent and soft, about 4-5 minutes.3.Add the pinch of turmeric powder and mix well, cooking for 20 seconds. - saute · ~7 min
Stir-fry the taro stolons.
Add the parboiled taro stolons to the pan. Sprinkle salt evenly over the mixture. Toss gently to coat the stolons with the aromatics and spices. Stir-fry on medium heat for 5-7 minutes, letting them get lightly browned and slightly crispy at the edges.
- garnish · ~1 min
Finish with freshly grated coconut.
Turn off the heat. Sprinkle the grated fresh coconut over the bhaji and toss to combine. The residual heat will warm the coconut and release its aroma.
- serve
Serve hot.
Transfer the Kosu Thuri Bhaji to a serving bowl. Serve immediately as a side with steamed rice and a bowl of masoor dal or any Assamese thali.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel taro stolons while wearing gloves to avoid skin irritation from the sap.
- 2Parboil just until tender-crisp (5-7 minutes) so they hold shape in the stir-fry.
- 3Let the mustard seeds pop fully before adding chilies for maximum nutty flavor.
- 4Stir-fry on medium-high heat in the final step to get light browning without burning.
- 5Add grated coconut off-heat to preserve its fresh texture and subtle sweetness.
- 6Leftover bhaji keeps in the fridge for 1 day; reheat in a dry pan to avoid sogginess.
Adapt it for your goals.
Vegan
Already vegan as written; just ensure the oil is plant-based (mustard or coconut oil works beautifully).
protein boostProtein boost
Add ¼ cup roasted peanuts or cooked chickpeas along with the stolons for extra protein and crunch.
low oilLow-oil
Reduce oil to ½ tbsp and use a non-stick pan; dry-roast the mustard seeds before adding a splash of water to sauté aromatics.
Why this is on our healthy list.
Rich in Dietary Fiber
Taro stolons provide a good source of fiber, which supports healthy digestion and promotes a feeling of fullness.
Packed with Potassium
Taro shoots are naturally high in potassium, an essential mineral for maintaining healthy blood pressure and muscle function.
Low in Calories
This stir-fry uses minimal oil and fresh ingredients, making it a light, low-calorie side dish that fits well into weight-conscious meals.
Antioxidant Boost
Turmeric and green chilies add anti-inflammatory compounds and vitamin C, supporting immune health.
Frequently asked questions
Taro stolons are the tender, vine-like shoots that grow from the taro plant. Look for them at Asian grocery stores, especially those specializing in Southeast Asian or Indian produce, often labeled 'kchu saaki' or 'colocasia stems'.
