Taro or Kosu is widely grown in India. In Assam, wide variety of taro is found. Apart from the edible corms, its stem is also equally used in cooking.
Today we will explore an authentic recipe of taro bhaji made with black chickpea. Here we have used a local variety of kosu called Nol kosu (Jole Bhasi kosu). You can use any other edible kosu stems for preparing this item.
Kosu But Bhaja in Assamese Style
- 250 gms or 1 big stem Nol Kosu/Taro
- 1/2 Cup Black Chickpea
- 1/2 Cup Coconut (Small Pieces)
- 4 Green Chillies
- 5 Cloves Garlic Smash Them
- 1 Medium Size Onion Chopped
- 1/2 tbsp Pas Phoron
- 1 Red Chilly
- 1 Bay Leaf
- 1 tbsp Mustard Oil
- 1/4 tbsp Turmeric Powder
- Salt To Taste
- Cut the Kosu stems into medium pieces. Boil them for 5 minutes or till the stems are cooked. Drain the water.
- Boil black chickpea in a cooker for 2 whistles.
- Make a paste of green chillies and coconut in a mixer-grinder.
- Now, heat oil in a pan. Add pas phoron, red chilly and bay leaf. Saute for a while.
- Add chopped onions. Fry till golden brown.
- Add smashed garlic. Fry for 30 seconds.
- Now, add kosu, black chickpea, turmeric and salt. Stir and cook for a while.
- Cover the pan. Remove lid occasionally for stirring.
- Add the chilly coconut paste in the kosu.
- Mix well and cook for 10 minutes with frequent stirring.
- When the ingredients start to stick to the pan, remove from fire.