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Kachur Loti Recipe|Niramish kachur Loti Recipe |নিরামিষ কচুর লতি রেসিপি
@WanderPlates
Niramish Kachur Loti is a traditional Bengali dish made from tender stems of taro (kachur loti) cooked with a variety of spices and vegetables. This vegetarian recipe offers a unique and flavorful experience, typical of Bengali cuisine.
Ingredients:
- 500 grams kachur loti (taro stems), cleaned and cut into 2-inch pieces
- 2 medium potatoes, peeled and cubed
- 1 cup green peas (optional)
- 2 tablespoons mustard oil
- 1 teaspoon panch phoron (Bengali five-spice mix)
- 2 bay leaves
- 2 dried red chilies
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (optional)
- Salt to taste
- 1 teaspoon sugar
- 1 tablespoon grated coconut (optional)
- Fresh coriander leaves, chopped (for garnish)
Instructions:
1. **Preparation**: Wash the kachur loti thoroughly and peel off any fibrous outer layer. Cut into 2-inch pieces and soak in water to prevent browning.
2. **Boiling**: In a large pot, boil the kachur loti pieces with a pinch of turmeric and salt until they are tender. Drain and set aside.
3. **Cooking**:
- Heat mustard oil in a pan until it reaches its smoking point. Reduce the heat to medium.
- Add panch phoron, bay leaves, and dried red chilies. Sauté until the spices release their aroma.
- Add the cubed potatoes and stir-fry for a few minutes.
- Add the boiled kachur loti and mix well.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, salt, and sugar. Mix thoroughly to coat the vegetables with the spices.
- If using, add green peas and a little water to prevent sticking. Cover and cook on low heat until the potatoes and kachur loti are fully cooked.
4. **Finishing**:
- Once the vegetables are cooked, stir in grated coconut if using, and cook for another 2-3 minutes.
- Adjust seasoning if necessary.
5. **Serving**:
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or roti.
Enjoy your delicious and nutritious Niramish Kachur Loti, a perfect example of the rich culinary heritage of Bengal!
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