Black Spicy Colocasia/ Taro (Mukhi kochu) By Dr. Biswajit Ghosh

Dr. Biswajit Ghosh,

Principal, Dinabandhu Mahavidyalaya, North 24 Parganas

My present job as a college administrator is very hectic most of the times, rewarding at some times, requiring strong leadership skills and instant decision making abilities. When I get tired with my job, I cook to wear off the tiredness and it works like magic. The greatest pleasure I get is to cook for my family, friends and colleagues and treat them with a lavish meal entirely cooked by me. Planning an entire meal and cooking the same satisfies me more than anything else in life.

 

Deepest gratitude, sir, from Team Bitebybyte for your kind contribution.

 

 

Ingredients: Serves 3

  • 6-7 pieces Colocasia (Mukhi Kachu) peeled and cut into halves
  • ½ Tea Spoon (Tsp) black pepper
  • 2-3 Tsp butter
  • 2 Bay leaves
  • 2-3 Red Chilli and 2-3 green chillies
  • 2-3 cadramoms
  • 10 Cashews
  • 10 raisins
  • ½ cube Grated cheese
  • ½ Tsp sugar
  • Salt to taste

 

 

 

 

 

 

 

Procedure

  1. Boil the colocasia adding salt in it. Drain and keep aside.
  2. In a pan heat butter.
  3. Add bay leaves and red chilli and cardamoms.
  4. Add the boiled colocasia in it and fry well.
  5. Add black pepper, salt and sugar to taste and cook till the colocasia is done. Add green chillies, raisins and cashews to it.
  6. Take a serving plate and place the cooked colocasia.
  7. Add grated cheese and red and green chillies to garnish.
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