Many people love kochur mukhi, or taro corms. This vegetable, easily available in the monsoon, is used in many dishes, but cooked with prawns it tastes even better.

The pairing is nutritious as well. Taro corms contain dietary fibre, vitamin A, vitamin C, vitamin B6, potassium and various minerals, while prawns are a good source of protein, which helps build muscle and keeps you full for longer. According to nutritionists, the fibre in taro corms helps keep digestion healthy and lowers the risk of constipation, and their antioxidants help boost immunity.

The iron, selenium and vitamin B12 in prawns can increase energy and help prevent anaemia. So you can add taro corms to your menu at this time of year to bring some variety to everyday meals.

First wash the taro corms well, peel them and cut them in two, into medium pieces. Then clean the prawns by removing the heads, shells (as needed) and the dark vein along the back, and wash them.

Heat oil in a karai on the stove. Fry the taro corms in the hot oil until lightly golden and set aside. In the same oil, briefly fry the prawns, rubbed with a little turmeric powder and salt, and set them aside separately. Then add chopped onion and garlic paste to the oil and cook slowly over a medium flame. When the onion softens, add the ground spices, sprinkle in a little water and keep cooking the masala well.

Now add the fried prawns and taro corms to the cooked masala and stir for a few minutes so they mix well with the spices. Then add enough hot water and green chillies and cover. Cook over a medium flame until the taro corms are done.

When the taro corms are soft, add a little lemon juice to lift the flavour. When the gravy thickens and coats the pieces, sprinkle chopped coriander leaves on top and turn off the heat. Leave covered for a few minutes and serve with hot rice.

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