Sarfa Pure Kacchi Ghani Mustard Oil

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Chingri Diye Kochur Loti

Chingri Diye Kochur Loti

A monsoon favorite from Bengali kitchens! Chingri Diye Kochur Loti blends tender taro stems with succulent prawns in a lightly spiced mustard-coconut gravy—earthy, creamy, and irresistibly comforting.

9 (2)

Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed

Chingri Diye Kochur Loti | Monsoon Special

Ingredients

  • 265 g kochur loti (cleaned; from 355 g bundles)
  • 500 g hot water
  • 5 g black mustard
  • 5 g yellow mustard
  • 45 g total mustard oil
  • 125 g begun
  • 2 dried red chillies
  • ¼ tsp kalo jeere
  • 45 g onion (sliced)
  • 3 g garlic (minced)
  • 25 g grated coconut
  • 100 g prawns (cleaned and deveined)
  • 16 g total salt
  • 2 g total turmeric
  • ¼ tsp red chilli powder
  • 15 g total sugar
  • 6 g total green chillies

Instructions

  1. Soak brown and yellow mustard in water for 2 hours.
  2. Wash the kochur loti and change the water multiple times.
  3. Boil it for 3 mins with Salt, Turmeric and Water. Strain and set aside
  4. Cut the brinjal, chopped green chillies, slice onions and mince garlic
  5. Grind the mustard seeds to a smooth paste with a green chilli
  6. Heat Sarfa Kacchi Ghani Mustard oil in a kadai. Fry until they are golden. Set aside
  7. Again heat the Sarfa kacchi Ghani Mustard oil and fry the boiled kochur loti along with salt, red chilli powder, and sugar. Fry until lightly coloured. Set aside.
  8. Now add the remaining Sarfa Kacchi Ghani mustard oil to the pan. Temper with red chillies and kalo jeera.
  9. Add the onions and fry until golden. Add garlic and fry for another minute.
  10. Add grated coconut and fry on medium heat until nutty
  11. Meanwhile, smear the prawns with a pinch of salt and turmeric. When the coconut has fried, add the prawns to the pan and cook for about 3-4 mins
  12. Add mustard paste, remaining salt, sugar and turmeric powder.
  13. Add splashes of water as required, braise the mustard paste until its raw smell goes away.
  14. Add the kochur loti and cook everything together for about 5 min or so.
  15. Now add fried brinjal and continue frying until the bottom starts to lightly caramelize.
  16. Finish with chopped green chillies, and turn off the heat.

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