Taro Khar with Dry fish | Kosu Nakaam

Why are my hands itchy? Neither am I going to get some money nor anyone a slap!

Because I am cooking Taro. One of my favourite vegetable that can be eaten throughout the year be it leaf, stem or roots. Popularly known as Kochu in North East India and if there are any other names, please do write to me. I am going to cook the Taro root, which predominantly grows only in the hills during autumn – winter. I have so far seen it in Garo Hills, Meghalaya and Karbianglong district of Axom/Assam.

Another key ingredient here is Khar, which is made by filtering water through the ashes of dried banana peels. You can replace it by using cooking soda or soda bicarbonate.

Taro roots

Ingredients:

Taro root (kochu) – ½ kilogram

Dry fish (any of your choice) – as much as you want

Salt as per taste

Khar about 20ml

Ginger – 2inch pounded

Onions – 2medium finely chopped

Green Chilies – about 20 slit (medium) or add as per taste

       

P.S If you are using cooking soda or soda bicarbonate- 1 teaspoon

Taro roots with dry fish - North East Indian style

Preparation:

1. Peel the Taro and then rinse it thoroughly. Then chop them into a chunky uneven shape; however, keep them almost of the similar size.

Note- Please apply oil on your hands before you start chopping/ peeling. The vegetable can get itchy while chopping due to the chemical called calcium oxalate.

2. Now heat the pan and add onions, green chilies, ginger, salt and Taro stir it on a high flame. Add a cup of water and then add the khar.

3. Once the water boils, cover the lid and put in on low flame for 15minutes.

4. After a while, the colour will change to light brown, press and check if the taro is cooked. Keep stirring on a high flame for 2mins.

5. Now add the dry fish after cleaning it.

6. Add 1 to 2 cups of water and then cover it again for 10mins on a low flame. Add water according to the consistency of the gravy that you prefer as well as ensure that the taro is cooked well.

7. Serve with steam rice and fried potatoes.

Disclaimer: There are high tendency that you might experience itching or burning in the back of the throat or body. Please ensure that you taste and check for any reactions.

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