Kochupata Chingri is truly a traditional bengali cuisine though today it is lost from bengalis kitchen. It tastes so delicious as prawns or kucho chingri is cooked with kochu pata or young colocasia leaves!Ingredients :6-8 Taro leaves (kochu pata, washed, roughly chopped, boiled & ground)1/2 cup vinegar 1 tbs lemon juiceTamarind pulp250 gm Prawns (deveined & cleaned)1/2-1 tsp turmeric powder 2 sliced onions1/2 tsp red chilli powder2 tbs Coconut 4-5 green chilli paste2 tbsp poppy seeds paste2 tbsp mustard pasteSalt & sugar to taste 5-6 ml raw mustard oilMethod :Wash Taro leaves (kochu pata) and roughly chop them. Add vinegar, tamarind pulp & lemon juice & mix it well.Add salt and boil for 10 min alternatively pressure cook for a whistle. Drain water and roughly grind the leaves. Heat mustard oil, add kalaunji & fry sliced onions. Add prawns and let them cook for a while. Then add turmeric powder, red chilli powder, Coconut, green chilli paste and poppy seeds pasteThen add mustard seeds pasteAdd tsp sugar and salt to tasteAdd Taro leaves paste & mix itCook for 5 minutes on medium flameDelicious Kochu Pata Chingri is readyServe with steamed rice.Follow Chef Ananya Banerjee on:Instagram: https://www.instagram.com/chefananyab...Facebook: https://www.facebook.com/chefananyaba...Please subscribe to my channel if you are new here!
