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Kochur Loti(Bangladeshi-vegetarian)
Weekend Recipes

A seasonal delicacy from Bangladesh and part of West Bengal, colocasia shoots/stems is available in Monsoon. Known as Kochur Loti, colocasia stem is cooked with garlic and onions, a dry dish that is served with Daal and Rice.
Kochur Loti
Introduction: Kochur Loti or colocasia stem/shoots require special technique of cooking. Like other colocasia, it has the crystals of calcium oxalates that need to be removed by cooking else oxalates will result to itching. This highly sought after delicacy is a treat from Bangladesh and now became equally popular in West Bengal. So much so that frozen Kochur Loti is available in the US in different Asian Stores. The recipe here is collected from Mrs. Meera Chakraborty who migrated from Bangladesh, I persuaded her to share this recipe in Kolkata.
Preparation Time 30 minutes
Cooking time 30 minutes
Serves 4
Difficulty Level Medium
500 gms Kochur Loti, cut into 2 inch strips that looks like asparagus shoots, peel the outer skin
4 Onions medium sized chopped
1 pod of Garlic, crushed roughly
1 pinch Randhuni seeds (wild celery in English or ajmodin Hindi)
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Chilli Powder
Salt to taste
1/4th Teaspoon Sugar
4-5 whole  Green Chilli
2 Tablespoon Mustard Oil
>Put the cut strips of Kochur Loti in a sauce pan and boil for 10-15 minutes until tender (Don’t overcook it, it shouldn’t wilted)
>This will also ensure to treat and break down the Oxalates, additionally you can add little tamarind juice to treat it.
>Remove from water, retain the strips and discard the water
>Now in a Kadai or Wok, heat the mustard oil till it turns the colour to peach
>Add the Randhuni to crackle
>Add Crushed Garlic and fry for 30 seconds (frying more will result a strong smell that is not desired)
>Add chopped Onions and fry till light brown
>Add precooked Kochur Loti and whole green chilies
>Add Turmeric, Red Chilli Powder, little Salt and Sugar
>Cook for 5 minutes over high flame while stirring contentiously
>When oil separates from the side, check seasoning and adjust salt
>Transfer to a serving platter and serve with Daal and Rice