Loti Chingri

Clean, peel, and cut the taro stolons (kochur loti) into finger-sized pieces. ▶ 0:45

Boil water with some salt in a pot, add the taro stolons, and boil for about 5 minutes until they are slightly soft. Drain and set aside. ▶ 0:54 5 min

Heat mustard oil in a pan. ▶ 2:19

Add the salt and turmeric-marinated prawns to the pan and lightly fry them until pink, then remove and set aside. ▶ 2:26

In the same oil, add the nigella seeds and fry for a few seconds until fragrant. ▶ 3:39

Add the chopped onion and fry until it becomes soft and slightly pink. ▶ 3:46

Add the garlic paste and green chili paste, and sauté well to remove the raw smell. ▶ 4:03

Add the chopped tomato and whole chilies, and mix them into the onion mixture. ▶ 4:15

Add salt, red chili powder, turmeric powder, and about 2 teaspoons of water to prevent the spices from burning. Mix well. ▶ 5:10

Cover the pan and cook on low heat for about 2 minutes until the spices release oil. ▶ 5:36 2 min · low

Uncover and add the boiled taro stolons. Gently toss and coat them with the spice mix. ▶ 5:51

Add the fried prawns, mix everything together, cover, and let it cook for 5 to 6 minutes so the flavors blend. ▶ 6:52 5.5 min

Add a tiny pinch of sugar to balance the flavor, mix gently, and cover again for a minute. ▶ 7:21 1 min

Uncover and sauté the mixture continuously for a few minutes until all the excess moisture is completely dried up. ▶ 8:23

Transfer to a serving bowl and serve hot with steamed rice. ▶ 8:41