Patot diya Kochu Thur ll Colocasia cooked in banana leaf

Kochu Thur (Tender colocasia leaf) is an extensively used ingredient in an Assamese kitchen. The tender stems and leaves of Colocasia are easily available in villages. This recipe is very popular among Assamese people. This recipe is tasty as well as healthy. The smoky flavour imparted by the banana leaves lends a special flavour and taste to this dish. These are the steps to prepare “Patot Diya Kochu Thur” easily and quickly.

Ingredients to prepare “Patot diya Kochu Thur”:-

1 bunch of tender colocasia stems along with leaves
1 handful of Madhuxuleng (Polygonum microcephalum)
4-5 green chilies
1 banana leaf in rectangular shape
1 tsp lemon juice (Juice of Kajinemu is preferable)
1 tsp mustard oil
Salt to taste

How to prepare “Patot diya Kochu Thur”:-

Wash and cut the banana leaf into rectangle. Keep the banana leaf over sun-ray for half an hour to make it pliable.

Place the kochu thur and modhuxuleng on the banana leaf.

Place the green chillies on top of the kochu thur.

Drizzle with 1/2 tsp raw mustard oil (keep the remaining as reserved).

Sprinkle with salt.

Fold the banana leaf over and tie it with a banana leaf stem to make a secure packet.

Place the packet over a bunch of dried rice straw. Sprinkle with water.

Burn over until done.

Take out the cooked Kochu Thur and Modhuxuleng in a bowl. Add lemon juice and reserved mustard oil.

Mix all ingredients well with hands. Adjust seasoning.

Serve this Assamese delicacy “Patot diya Kochu Thur” immediately with hot steamed rice.

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