Shorisha Batai Kochur Loti (colocasia shoots in mustard paste)

    This is quite of a strong dish with flavors of mustard and powdered spices in colocasia. It is a traditional Bengali food item that is served with plain steaming rice.


    Dhaka, Bangladesh
    7 people made this


    • 3 tablespoons of soybean oil
    • 2 tablespoons of onion slices
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of garlic paste
    • 1 tablespoon of mustard paste
    • salt as needed
    • 1 cup of kochu loti (colocasia shoots) cut as long as French fries
    • 3 green chilies
    • coriander leaves-as preferred


    1. Heat a pan with oil. Fry the onions just slightly. Add the turmeric, red chili powders, ginger, garlic and mustard pastes. Cook until the water released from the pastes dry to form a thick gravy.
    2. Add the colocasia shoots salt. Cook on low heat for 10 minutes. Add water if you see that the shoots have not yet been boiled and softened. However, make sure that the shoots do not become too soft and mushy.
    3. Sprinkle the green chilies and coriander leaves.

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