Kochu (in Bengali) or Taro (in English) is a plant whose every part can be used to make drastically different tasting dishes. Kochu bata is a prepared using the root of the plant.
Kochu bata is a traditional dish in Bengali household, this cannot be found in restaurants. I guess most of the Bengalis have either tried or at least heard of this dish. However in other parts of India and outside India, this dish may not have any identity. That’s why I thought of sharing this recipe today, in case someone who never knew of this dish gets to try making this fairly simple recipe.
In my childhood, I have seen the taro root / Kochu to be mashed finely with a kitchen-tool made of rocks called Sheel-nora (similar to mortar and pestle). That was quite labor intensive. Now-a-days using a mixer-grinder makes the job hundred times easier.
Things you need:
- Maan kochu (Taro root), upper side is preferred – 100 g
- Mustard Seeds (2 tbsp)
- Green chilies (2-3)
- Grated coconut (1 cup)
- Mustard oil (3 tbsp)
- Peanut (50 g)
- Sugar (1 tbsp)
Traditional kochu bata does not need peanuts. The nutty flavor emphasizes the taste even further but if you are allergic to peanuts, feel free to skip the nuts!
- Peel the taro root/maan kochu and clean it thoroughly with water. Chop it into small pieces.
- Grate coconut freshly.
- Roast the peanuts lightly.
- In a mixer grider add the chopped root/maan kouchu, mustard seeds, green chilies, salt, coconut, peanuts, sugar. Grind them and add a dash of water occassionally. Kochu bata resembles the consistency of a thick paste.
- Heat oil in a pan and temper with mustard seeds. Add the mixture into the pan and cook for 2-3 minutes.
Enjoy kochu bata with steaming hot rice!
Originally kochu bata is consumed raw- the flavors can be experienced best like that. But sometimes we cook it for 2-3 minutes for a change.
Do try it in the original way or slightly cooked, whichever is your thing!