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Thursday, February 21, 2013

Chhora diye Chingri

Chhora (also called Arbi in Hindi and Taro in English) was something I never fancied much as a child, except when made into a spicy dish with dry shrimp. You can get dry shrimp in most Asian stores; if it is too strong for you, you can try using fresh shrimp instead.

  1. Microwave the taro bulbs in water. My mom pressure cooks them. You can now peel the hairy skin quite easily.
  2. Dice them into edible pieces. You may add potatoes here, dice and microwave similarly to reduce cooking time, and to ensure uniform cooking. I skipped the potatoes this time.
  3. Wash the dry shrimp in warm water. Drain well. If you are using fresh shrimp remove shells and devein them.
  4. In a wok, add cooking oil, add sliced onions, crushed garlic, minced green chilis.
  5. Add the shrimp first,cook for a while, then add the taro, salt and turmeric. (Red chili powder too if you prefer it really hot)
  6. Cook covered till done. Add warm water if necessary. Tastes better if it's a bit gooey. 
You might also like simply stir-fried taro roots (Manjula's Kitchen)

Here's another way to cook dry shrimp with a vegetable:

Chalkumro diye Chingri shutki (Ash gourd/Moqua with dry shimp)

  1. Peel the moqua and cut into half first. Then slice it along the length. Dice into thin slices now. Wash in water, then drain in a colander and microwave for 3-5 mins.
  2. In a wok, add oil, sliced onions, crushed garlic, minced green chilis , red chili powder, turmeric.
  3. Wash the dry shrimp in water. Microwave them for about 3 mins and drain them. Add to the wok.
  4. Add the moqua at last, and then sprinkle salt to taste. Allow time to cook. Dry shrimp is best simmered to bring out the flavor. Needs no additional water .
You can use Ilish shutki too. I make it at home by salting the fish for 1-3 months in an airtight container. You may also use chayote instead of moqua.

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