Bengali's just adore shrimps/prawns and like to add it to every other preparation. Every vegetable that you are not too fond of, becomes delicious and disappears from the table once shrimps are added. Kochu is one vegetable my children just wont eat , so I always add shrimps/prawns.
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| Kochu Chingrir Dalna |
What you will need :
Shrimps/Prawns (medium size)......................................250 grams
Kochu (Colacasia ).......................................................1/2 kg
Potato (Alu),cubed........................................................2,medium
Onion,chopped (Peyaj Kuchi)......................................2 medium size
Ginger Paste ( Ada Bata)...............................................2 tbsp
Tomato,chopped............................................................1 small
Green Chilly (Kaancha Lanka ).......................................2-3
Turmeric Powder (Holud Guro).....................................1 tsp
Cumin Powder (Dhone Guro).........................................1 tsp
Red Chilly Powder (Lanka Guro)...................................1 tsp or as per taste
Sugar (Chini)..................................................................1 tsp
Salt (Noon)....................................................................as per taste
Mustard Oil / Refined Oil................................................3-4 tbsp
Clarified Butter(Pure Ghee )...........................................1 tbsp,optional
For Tempering :
Bay Leaf (Tej Patta ).........................................................2
Whole Spices (Garam Masala)
Clove.................................................................................2
Green Cardamom...............................................................2Cinnamon...........................................................................2 pieces
What you need to do :
D'vein the shrimps/Prawns ,wash and dry and then coat with salt and turmeric. Keep aside to marinate for ten minutes. Meanwhile wash the kochu and peel off the cover. Cut into two halves and keep aside.
Peel the potatoes and cube.
I am using Gathi Kochu here. They are small in size and have a slightly slimy texture but if you fry them it goes away. If you boil them the slimy texture remains.
I am using Gathi Kochu here. They are small in size and have a slightly slimy texture but if you fry them it goes away. If you boil them the slimy texture remains.
Heat the oil in a wok and lightly saute the shrimps and remove.
Fry the potato and kochu as well on low heat till golden. Remove.
In the same oil add the temperings and stir a bit.
Add the onion and saute till transparent Then add the tomato, turmeric powder,red chilly powder, cumin, salt and sugar. Saute well.
Add ginger and green chilly too. Use a dash of water if required to prevent the spices from burning.
Add the kochu and potato and 1/4 cup of water. Cover and let the vegetables soften. Remove the lid and check if the vegetables are soft.
Add the shrimps and coat with the spices . Put the lid back for 2 minutes. Then remove and add the ghee.
Give a standing time then transfer to a serving bowl.
Serve with roti or paratha.
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| Kochu Chingrir Dalna |
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| View of Kolkata from the top |
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