If you want something new on the everyday menu, chingrir thor kuchi can be an excellent dish. Made from the pith (thor) of a young banana plant and tasty prawns, this traditional dish has long been popular in rural Bengali kitchens.

The soft texture of the pith and the rich flavour of the prawns come together in a distinctive dish. Full of nutrients, it tastes even better served with hot rice. Whether for a home meal or a special occasion, chingrir thor kuchi can easily earn a place on your table. Here is the recipe.

First cut the banana stem pith into thin round slices. As you cut, fibrous threads will come out; wind them round your finger and remove them. Then boil the pith with a little salt and turmeric and drain off the excess water.

Meanwhile, rub the cleaned prawns with salt and turmeric, fry them lightly in mustard oil and set aside. Heat oil in a pan and fry bay leaves and chopped onion until golden. Add ginger and garlic paste and stir for a while until fragrant. If you want to use potatoes, you can add them at this stage and fry lightly.

Next add the boiled pith to the pan along with turmeric powder, chilli powder and cumin powder, mix well with the spices and cook down. Now add the fried prawns. Sprinkle in a little water, cover and cook for about 10 minutes. Finally scatter over green chillies, a little sugar and garam masala, and take it off the heat. Your chingrir thor kuchi is ready.

Source: Jagonews24. First published in Bengali on The Agro News.