Sunday, 15 May 2011

Paatot Diya Kochuthoori

All parts of Colocasia plant is eaten in the north-eastern region of India. This particular side dish is very popular in Assam. But do make sure you pick up the right leaves, some of them are very itchy and are not advisable to eat.
A variety of dishes are prepared with colocasia roots and stems too. 
A few Assamese terminologies:
1.Kosuthoori: very tender Colocasia leaves which are still wrapped(haven't opened yet)
2.Konbilahi: Cherry tomatoes.
3.Kolpaat: Banana leaf
4.Paatot Diya: food which is cooked wrapped in kolpaat

To cook this Assamese delicacy you need:

One small bunch of Kochuthoori, around 20stalks.

50gms Konbilahi
4 Green Chillies
1 tsp Salt
1 tsp Mustard oil

Wash and spread all the ingredients except Mustard oil, on a kolpaat.

Wrap the kolpaat and tie up the parcel with little fiber from the banana leaf.

Normally this parcel is put under the ember to cook gradually. Since for modern households it's difficult to arrange that, I cook it on a frying-pan over a low flame, without oil but sprinkling little water occasionally. Cook for around 45 to 60 minutes. 

Take the paatot diya kochuthoori out onto a bowl, add raw mustard oil and mash. 

Delicious Paatotdiya Kochuthoori is ready to serve.

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