March 16, 2017


Maan kochu  - 400 gms
(a country variety of colocasia
grown in West Bengal)
Turmeric powder -  1 tsp
Salt to taste
Onions  - 100 gms
Cashew nuts - 2 tbsp
Mustard oil - 1 1/2 tbsp
Whole spices - 1/4 tsp
(cardamom, cinnamon , cloves)
Ginger paste - 1/2 tsp
Chilli powder - 1/2 tsp
Fresh coconut milk - 75 ml
(second extract)
Sugar - 1/4 tsp
Green cardamom powder - 1/8 tsp
Fresh coconut milk - 25 ml
(first extract)


  • Wash maan kochu, peel and cut into half-moon shapes of even size. Boil in enough water to cover, with a 1/2 tsp of turmeric and salt, till cooked. Drain.
  • Peel onions and cut into big chunks.
  • In a separate pan, boil onions and cashew nuts with salt and a pinch of turmeric powder till cooked. Cool and blend to a smooth paste.
  • Heat half the quantity of mustard oil in a wok, add whole spices and ginger paste. Cook the masala, add chilli powder and the onion- cashew paste. Cook till it releases oil indicating the masala is done.
  • Add the second extract of fresh coconut milk, blend over low heat.
  • Remove from heat, cool, strain the gravy, and reserve.
  • Heat remaining mustard oil, add the boiled maan kochu, add gravy, sugar and simmer till the maankochu absorbs the gravy and becomes tender.
  • Add green cardamom powder and the first extract of coconut milk.
  • As it comes to a simmer, remove from heat.
  • Serve hot.

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