Name: Chingri Diye Maan Kachu Bata recipe by Ipsita Pal at BetterButter
Prep time: 11 min
Cook time: 18 min
Total time: 29 min
Yield: 4
Ingredients: 200 gms of Malanga Coco root or Maan Kachu; 200 gms of shelled and deveined prawns; A pinch of turmeric; Salt to taste; 3-4 green chili (as per your taste actually, I like mine a bit hot); 1 tsp mustard seeds (soaked it water for 30 mins); 1/3 cup of mustard oil

ABOUT Chingri Diye Maan Kachu Bata RECIPE

With a frequently visiting father in law, I now have access to many culinary treasures from Bengal. One such treasure that I cooked today was Chingri diye maan kachu bata or Malanga Coco paste with prawns. Traditionally, maan kachu bata is cooked and made with coconut and mustard oil. The dish I tried today is an uncooked one. So be careful of the quality of the root so it does not itch your throat. Here is how I made it.

Ingredients Serving: 4

200 gms of Malanga Coco root or Maan Kachu
200 gms of shelled and deveined prawns
A pinch of turmeric
Salt to taste
3-4 green chili (as per your taste actually, I like mine a bit hot)
1 tsp mustard seeds (soaked it water for 30 mins)
1/3 cup of mustard oil

Instructions

Wash and cut the root into really small pieces. Keep aside.
Boil the prawns in 2 tbsp of water just long enough for it to look white and not glassy.
Add the sliced root, prawns, chillies, mustard seeds, salt to taste and about 1/3 cup of mustard oil and grind this into a smooth paste.
Serve with hot rice and lots of love

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