Kosu Thuri
Veg
Vegan
Colocasia stem (kosu) cooked with lentils or in a simple gravy — the fibrous stems are a traditional Assamese vegetable, commonly served alongside dal and rice.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 bunch | fresh mustard greens (kosu) |
| 1 medium | potato |
| 1 tablespoon | mustard oil |
| 1 teaspoon | panch phoron (Assamese five-spice mix) |
| 2 cloves | garlic |
| 1 inch | ginger |
| 1 medium | onion |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 1 cup | water |
Instructions
- 1 Wash the mustard greens thoroughly and chop them finely.
- 2 Peel the potato and cut it into small cubes.
- 3 Heat mustard oil in a pan over medium heat.
- 4 Add panch phoron and let it splutter.
- 5 Add finely chopped garlic and ginger, sauté until fragrant.
- 6 Add chopped onion and sauté until golden brown.
- 7 Add potato cubes, turmeric powder, red chili powder, and salt. Stir well.
- 8 Add the chopped mustard greens and mix everything together.
- 9 Pour in the water, cover the pan, and let it cook on low heat until the potatoes are tender and the greens are cooked through.
- 10 Remove the lid and cook for a few more minutes until the water is mostly evaporated.
Tips
Adjust the amount of chili powder to your spice preference.