Gathi Kochu r Dum or Taro root curry is one of my fav dish. My family members donot like Taro root that much, but I like it and try to make various recipes out of it. Main issue with this vegetable is to peel it. Due to some allergy, I cannot handle few vegetables and taro root is one of them. Naturally I have to depend on somebody to clean and peel it. But after that, I just play around and try it in many ways.
This is a simple bengali version of dum recipe. I already some some Aloo r dum or soya aloo dum in my blog. This dum is different from mughlai dum , mind it. It is a mild bengali version of ‘dom’, which I cooked with spices with almost dry gravy. Best to have it with some paratha or roti. You can have it on it’s own as well.
Ingredients for Gathi Kochu r Dum
- Gathi Kochu or Taro root – 500 gms
- Curd – 1/2 cup
- Salt, turmeric, cumin powder, red chili powder
- Bayleaf, dry red chili, cinnamon, cumin seeds for tempering
- Hing – a pinch
- Green chili – 3
- Sugar – 1 tsp
- Oil for cooking
How to make Gathi Kochu r Dum
CLean and peel the taro root. Then in a pressure cooker, put 1 cup water and those roots with a pinch of salt. Cook for one whistle and immediately release the steam. Now take the roots in a colander and discard the water. You are ready to start your recipe.
In a bowl, take the curd, turmeric, salt, cumin powder and red chili powder. Mix well so that there is no lump. You may add a spoonful of water if required.
In a pan, heat well and then fry the boiled taro roots with a pinch of salt and turmeric till golden brown. Do it in batches and keep aside.
I fried them very lightly as shown in this picture.
In the same oil, add bayleaf, dry red chili, cumin followed by the hing.
Once it starts releasing nice aroma, add the masala paste made with curd and stir quickly.
Fry the masala till oil starts coming out of the masala. Now add a cup of hot water and once it starts boiling, add the fried taro roots.
Since the taro roots are already boiled, you need to be careful about the water amount. Also, be sure to stir time to time to avoid sticking to the pan. Taro root should retain its structure otherwise, if it is overcooked, it will become slimy which I donot like personally.
Your gathi kochu r dum is ready by now. Add the sugar. adjust the seasoning and then add the spoonful of ghee. Give it a final stir and then add sliced green chili and keep covered to infuse the aroma of ghee and green chili to the gravy.