Kochu-r ghanta or dom / Colocasia or Taro Curry or Dum

Kochu, also known as Colocasia, Yam or Taro is a popular vegetable in most Bengali households. The most common way that we cook kochu is the way one would cook potatoes. Kochu takes more time to get cooked, so it is advisable to boil it first and then start the preparation. This would help to incorporate the spices into the yam in a much better way. This dish is perfect, when served with roti or plain steamed rice. The melt-in-the-mouth kochu will definitely start a party for your taste buds.

 

Ingredients –

  • Kochu/ Yam
  • Potatoes
  • Oil
  • Bay leaves
  • Cumin seeds
  • Hing/ Asafoetida
  • Ginger-Garlic & green chilli paste
  • Cumin powder
  • Salt
  • Sugar
  • Garam masala paste

 

Preparation –

  • Make 1” size cubes of the yam and potatoes
  • Heat oil in a pan and temper it with bay leaves, cumin seeds and asafetida
  • Fry the yam and potatoes in this till red
  • Add Turmeric powder, garlic paste, ginger paste and chili paste.
  • Keep stirring and add cumin powder, salt & sugar to taste
  • Add water. Let it cook
  • Once done, stir in Garam Masala, and serve.