Gathi Kochur Dum (Colocassia Curry - Bong style)

 

           Gathi Kochur Dum (Colocassia Curry) is a typical Bong recipe in most Bengali homes. In this traditional dish, they are sautéed and cooked in a lip smacking tomato-yoghurt gravy. It is a no onion and no garlic recipe. However, you may add onion if preferred. Enjoy with hot steamed rice or chapatti / paratha. 

       

   

               There are many versions to this popular dish. Some prefer to cook it without onion and garlic. This is called 'Niramish Gathi Kochur Dum'. 

               Just like most Bengali recipes, it is cooked in mustard oil for an authentic touch and flavor. In whatever way it is prepared, it simply tastes divine. 

               So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

• 400-500 gms. Gathi Kochu (Colocassia / Arbi), peeled and diced
• 2-3 tbsp. mustard oil
• 2 bay leaves
• 1-2 dry red chili
• 1 tsp. cumin seeds
• 1 tbsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tomato, pureed
• 1/2 cup yoghurt, beaten
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1-2 tbsp. coriander leaves, chopped

          In a small bowl, mix together ginger paste, turmeric powder, red chili powder, coriander-cumin powder and some water to form a paste. Keep aside.
 
          Heat oil in a pan / kadai and saute the Gathi Kochu (Arbi) till light brown. Keep aside. 

          Temper the same oil with bay leaves, dry red chili and cumin seeds. Sauté for a few seconds.

          Add the spice paste and stir fry for a minute. 

          Then add the tomato puree and sauté for a minute.

          Now add the beaten yoghurt and sauté till the oil separates.

          Add the fried Gathi Kochu, salt to taste and green chilies. Stir fry for 1-2 minutes. 

          Add 1 cup water. Cover and simmer till the arbi is tender and the gravy comes to a desired consistency.

         When done, add garam masala, ghee and coriander leaves. Give it a stir and keep it covered for 2 minutes. 

          Serve with hot steamed rice, pulao, poori, paratha or chapatti. 

Heat oil & sauté the Gathi Kochu (Arbi) till light brown. Keep aside.

 

Temper the same oil with bay leaves, dry red chili & cumin seeds. Sauté for a few seconds.

Add the spice paste & stir fry for a minute. 

 Then add the tomato puree & sauté for a minute.

                                Now add the yoghurt.

Sauté till the oil separates.

 Add the fried Gathi Kochu, salt & green chilies. Sauté for 1-2 minutes.

  Add 1 cup water. Cover & simmer till the arbi is tender & the gravy comes to a desired consistency.

 When done, add garam masala, ghee & coriander leaves. Give it a stir & keep it   covered for 2 minutes. 

          Serve with hot steamed rice, pulao, poori, paratha or chapatti.