Kochur loti /stolon of taro / Taro Stem

For Shweta and Shreya

Taro was plenty where I grew up. My mom cooked taro stems with dry fish or shrimps, taro green with Ilish (fish) head. Yaers later at a Hawai'ian luau (traditional Hawai'ian feast), I ate chicken wrapped and cooked in taro leaves. The islands of Hawai'i has a tropical climate and has similar flora to other tropical places of the world. Also, the fertile volcanic soil makes crops taste better. Even the Hawai'ian potatoes have a distinct flavor you can discern.  Anyhow, I digress. Back to my roots.

My mom taught me a trick to make the frozen taro stems taste better. She asked me to dry roast the frozen vegetables in a wok  on low heat until the water evaporates before I start cooking them so the stems don't become a mush from the excess water.

Ingredients:
Minced onion- 1 medium
5-6 garlic cloves smashed or to taste
Minced green chilies (optional, I prefer it for extra flavor
Red chili powder about 1/2 tsp or to taste
Dry fish, preferably chepa/shidol. Soak in warm water, Clean scales well. Remove heads if needed (if the dry fish is not too fresh or else it might taste bitter)
You may use whatever dry fish you have including Bombay Duck. Can substitute it with shrimps or make a vegetarian version with mustard paste.

Turmeric powder
Salt

Tip: If you want the taro stems to itch less, you may soak/boil them in vinegar water or lime juice. Fresh taro stems may also be boiled in water and strained before cooking.

Method:

1. In a wok, heat mustard oil. Fry the minced onions and garlic. Add the dry fish/shrimp.
2. Since the taro is frozen or boiled (if fresh), you may add the stems later when the masala is halfway cooked. You will get a better idea as you cook a couple of times.
3. Add salt, turmeric,  red chili powder, and minced green chilies. Stir lightly occasionally to toss the spices uniformly. Serve with steamed rice.

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.