As a child, i was very fond of gathi kochu or taro root. My grandma used to make a kochu r dum, which is equivalent to an aloo dum but very delicious. She used to make it ‘niramish’, i.e. without onion or garlic but, I remember, the taste was heavenly.
Made the same dish this time but with prawn. I have also used some onion to make the gravy, though planning to make Chingri diye Gathi Kochu next time without onion. I am sure, it will taste good.
Ingredients for Chingri diye Gathi Kochu
- Taro root – 8-10. peeled and cut into half
- Potato – 1, big – peeled and cubed
- Prawns – shelled and deveined – 1 small bowl
- Onion -1,
- Tomato -1,
- Green chili – 4
- Salt, turmeric powder
- Cumin powder – 1/2 tsp
- Coriander powder – 1 tsp
- Kashmiri chili powder – 1 tsp
- Red chili powder – 1/2 tsp
- For the tempering – Bay leaf, Cumin seeds , fenugreek seeds, dry red chili, cloves, cinnamon
- Mustard oil for cooking
How to make Chingri diye Gathi Kochu
Pressure cook the taro root and potato for 1 whistle and let it cool of its own. That way, the vegetables will get cooked but not mushy. Keep aside.
Make a paste of onion, tomato and green chili and keep aside.
Boil the prawn for 3 minutes in a cup of water with a pinch of salt and turmeric. Keep aside along with the water.
Soak cumin powder, coriander powder, chili powder, turmeric powder and salt in half cup of water.
Heat oil in a pan and then fry the potato and taro root ( already boiled and peeled) till golden brown.
Do it batches so that all are fried nicely. Keep aside.
In the same pan, heat some more oil. Then add the tempering.
When it starts sizzling, add the ground masala. Fry well.
Add the masala water prepared earlier at this stage and continue frying till the oil starts coming out of the masala.
Add the fried vegetables, i.e. taro root and potato and mix well. Then add the prawn stock. Let it boil for 5 minutes over low heat. That way the masala flavor will be mixed with the vegetables.
Add the boil prawns and cook for 2 more minutes.
Adjust the seasoning. You need to check for the gravy also.
Add a spoonful of ghee at the end and you are done.
Goes well with roti or paratha .