Taro Stems With Shrimp(কচুর লতি দিয়ে কুচো চিংড়ি)

 Here's the recipe for Chingri Diye Kochur Loti (Taro Stems with Shrimp) in English:

Ingredients

Taro stems (kochur loti) – 250g, cut into 1-inch pieces

Small shrimps – 100g, cleaned and deveined

Onion – 1 medium, finely chopped

Green chilies – 3-4, slit

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Turmeric powder – 1/2 tsp

Red chili powder – 1/2 tsp (optional)

Cumin powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Salt – to taste

Mustard oil – 2 tbsp

Water – as needed

Fresh coriander leaves – for garnish

Instructions

1. Prepare the taro stems: Clean the taro stems by peeling off any fibrous skin. Wash them thoroughly, then cut them into 1-inch pieces.

2. Marinate the shrimps: Rub a bit of turmeric and salt on the shrimp and set aside for 10 minutes.

3. Cook the shrimp: Heat 1 tbsp of mustard oil in a pan, add the marinated shrimp, and sauté until they turn pink. Remove and set aside.

4. Cook the taro stems: In the same pan, add another tablespoon of mustard oil. Add mustard seeds, allowing them to splutter, then add chopped onions and green chilies. Sauté until the onions turn translucent.

5. Add spices: Add the ginger and garlic paste and cook until the raw smell is gone. Then add turmeric powder, red chili powder, cumin powder, and salt. Stir well.

6. Combine taro stems and shrimp: Add the taro stems to the pan, mixing well with the spices. Add water (about 1 cup) to allow the stems to cook and become tender. Cover and cook on low heat until the taro stems are soft and cooked through, adding water as needed to avoid sticking.

7. Add shrimp: When the taro stems are nearly done, add the sautéed shrimp back to the pan. Cook everything together for 5-7 more minutes, letting the flavors meld.

8. Garnish and serve: Turn off the heat, garnish with fresh coriander leaves, and serve hot with steamed rice.

Enjoy your Chingri Diye Kochur Loti!