Maan Kochu Bata (Taro Root Chutney - Bong style)

 

         This is a very old Bengali recipe and almost a forgotten one. It is very popular both in the interiors of West Bengal and Bangladesh. In this recipe, the taro root is ground along with fresh coconut, green chilies and garlic into a smooth paste. This is then stir fried in mustard oil with a tempering of nigella seeds. It is best enjoyed with hot steamed rice. So check out the step by step pictorial recipe to prepare this traditional recipe.

• 300-400 gms. taro root
• 2 tbsp. fresh grated coconut
• 2-3 green chilies
• 4-5 garlic cloves
• 1 tsp. lime juice
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 dry red chili
• 1 tsp. kasundi (opt)

          Peel the taro root and wash well. Then grate and marinate with a tsp. of salt for 15 minutes.

          Drain off the white liquid. Grind along with green chilies, garlic cloves, coconut and lime juice to a smooth paste. 

          Heat 2 tbsp. oil in a pan and temper with dry red chili and nigella seeds. Sauté for a few seconds. Then add the ground paste and turmeric powder. Adjust the seasoning.

          Stir fry till all the moisture has evaporated. Switch off the flame. Drizzle a tsp. of oil or kasundi and serve with hot steamed rice. 

                                  Peel the taro root and wash well. 

                                  Then grate and marinate with a tsp. of salt for 15 minutes.

                                 Drain off the white liquid. 

                   Grind with green chilies, garlic cloves, coconut & lime juice into a paste.

 

                                 Heat 2 tbsp. oil & temper with dry red chili & nigella seeds. 

                      Add the ground paste and turmeric powder. Adjust the seasoning. Saure

                      till all the moisture has evaporated. Switch off the flame. 

                            Drizzle a tsp. of oil or kasundi and serve with hot steamed rice.