Rosy’s Gorur Mangsher Ol Kochur Torkari (Beef with Taro)

    1 hour

    Beef curry with kochu is a unique way of preparing meat with veggies. Kochu or taro is a vegetable that gets a bit gluey when cooked. This dish is quite spicy and is best when served with rice.


    Dhaka, Bangladesh
    2 people made this

    Serves: 5 

    • 1 teaspoon of toasted cumin seeds
    • 1 kg beef cubes
    • 5 cardamoms
    • 5 cinnamon sticks
    • 2 bay leaves
    • 100 g cooking oil
    • 1 cup of sliced onions
    • 5-6 green chillies
    • Salt as needed
    • 2 teaspoons of ginger paste
    • 2 teaspoons of garlic paste
    • hot water as needed
    • 2 cups of ol kochu ( ol taro) chopped into square cubes
    • 3-4 green chillies, whole

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Grind the toasted cumin seeds into a fine powder. Set aside.
    2. Cover the beef cubes with cardamoms, cinnamon sticks, bay leaves, oil, onion slices, green chillies, salt, ginger and garlic pastes and cumin powder. Mix well and add to a hot pan. Add 2 cups of water, stir and cook until the water dries and oil starts to float and simmer on top.
    3. Now add 2 cups of hot boiling water and lower the heat. Add the cubes of ol kochu (taro). Cook until the water dries up and the oil starts to float and simmer on top.
    4. Add another cup of hot water so that the beef and kochu boils properly. When the oil starts to simmer and float on top, sprinkle the green chillies.

    Serving suggestion

    Serve with plain white rice.

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