Ingredients
- 6 cups taro root/ kochur loti
- 2 cups raw shrimp
- 1 cup cup onion sliced
- 4 garlic cloves minced
- 1 tsp turmeric powder
- 0.5 tsp turmeric powder for shrimp marinade
- 0.5 tsp chilli powder for shrimp marinade
- 5 green chillis/serrano pepper/ jalapeno pepper minced
- 2 green chillis/serrano pepper/ jalapeno pepper sliced in half
- 0.5 cup cilantro leaves cut up for garnish
- 1 tbsp salt
- 3 tbsp vegetable oil (half and half olive and vegetable works too)
- 2 cups water
Instructions
- Clean and cut taro root/kochur loti in finger sizes
- sprinkle turmeric and chilli powder for marinade shrimp per prep time
- Add oil in a wok or deep frying pan.
- Once oil is hot, add onions and minced garlic along with minced green chilli
- Once onions are golden brown, add turmeric powder and saute till the oil comes out of the saute mix
- Add taro root/kochur loti, shrimp and saute and salt and cook for 10 minutes on medium high heat
- Add 1 cup water and close the lid. Cook at medium low heat for 20 minutes
- Check the tenderness of the taro root/kochur loti and taste the mix. Check if more salt needs to be added or any ingredients needed to be adjusted.
- Add another cup of water and cookcclosing lid for another 10-15 minutes depending on your desired gravy thickness.
- Garnish with cilantro and chili slices
Nutrition
Calories: 198kcal | Carbohydrates: 6g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 2427mg | Potassium: 239mg | Fiber: 1g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg
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