Kochur Loti Tarkari is a delightful Bengali dish that brings out the unique flavors of taro root, also known as "kochur loti" in Bengali. This traditional curry combines tender taro root strips with a medley of aromatic spices, creating a rich and flavorful dish that's both comforting and satisfying. The use of panch phoron (a Bengali five-spice blend) and mustard oil adds a distinct regional touch, making this curry a must-try for anyone who loves exploring the diverse flavors of Indian cuisine.

Ingredients:

500 grams taro root (kochur loti)
2 tablespoons mustard oil
1 teaspoon panch phoron (Bengali five-spice mix)
2 dried red chilies
2 medium onions, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
2 green chilies, slit
2 tomatoes, finely chopped
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
Salt to taste
1 cup water
Fresh coriander leaves for garnish
Instructions:

Prepare the Taro Root:

Wash the taro root thoroughly to remove any dirt.
Peel the skin using a vegetable peeler or knife.
Cut the taro root into 2-inch long thin strips.
Boil the Taro Root:

In a large pot, bring water to a boil.
Add the taro root strips and a pinch of salt.
Boil for about 10-15 minutes or until the taro root is tender but not mushy.
Drain the water and set the taro root aside.
Cook the Curry:

Heat mustard oil in a pan or kadhai over medium heat until it starts to smoke.
Add panch phoron and dried red chilies. Let them sizzle for a few seconds.
Add the chopped onions and sauté until they turn golden brown.
Add ginger and garlic paste, and sauté for another 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and oil starts to separate.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
Add the boiled taro root strips and stir to coat them with the spice mixture.
Add water and bring the curry to a boil.
Reduce the heat and let it simmer for about 10 minutes, allowing the taro root to absorb the flavors.
Add slit green chilies and cook for another 2 minutes.
Garnish and Serve:

Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice or roti.
Enjoy your Bengali-style taro root curry!