Loti dia chingri bhaji/ taro stems with shrimp.

Loti Chingri is a cherished Bengali dish that highlights the region’s love for fresh, seasonal ingredients. The tender taro stems known as loti, are combined with plump shrimp (chingri), creating a dish that is both earthy and flavorful. Cooked with simple spices this dish brings out the most flavour

Often served with steamed rice, Loti Chingri is a testament to the ingenuity of Bengali cuisine, transforming humble ingredients into a dish that’s deeply satisfying and rich in tradition. This dish is particularly popular in rural kitchens, where fresh taro stems are abundant during certain seasons, making it a celebration of nature’s bounty.

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Prep Time 30

Cook Time 20

Course bhaji, dinner, lunch, Main Course, Side Dish

Cuisine bangladeshi, Bengali

Servings 2 serves

Equipment

1 pan/karai to cook

Ingredients

250 gram cut and cleaned taro stems I live overseas, as we don't get fresh taro stems here, I got frozen one from a local Bangladeshi shop.
200 grams small prawns/ wild freshwater shrimps any fresh shrimp/prawns works
1 tsp ginger garlic paste
1 tsp chili powder
1/2 tsp Turmeric powder
1 cup sliced onion
4-5 green chili
1/2 cup chopped coriander
1 slice of lemon
1 tsp salt or according to taste

Instructions

In a pan add oil and add the shrimp heads and tails. cook for a few minutes and get all the flavor out by squeezing the shrimp heads..
Take them out and in the same oil add onion. cook until golden brown.
make a slurry with salt, chili powder, turmeric powder, ginger garlic paste and mix well.
Pour that slurry into the pan once the onions brown.
mix well. add in some water to prevent burning.
Once oil seperates and gravy is cooked through, add in the shrimp and give it a mix.
After two to three minutes of cooking in high flame add in the taro stems.
mix everything together and cook for 8-10 minutes. stir often.
Taro stems naturally release water so you don't need to add any. unless you want a thin gravy. I like mine dry so after 6 minutes or so I'll turn the heat up and cook for another 5 minutes.
Add green chili and coriander and simmer in low heat for 5-7minutes.
It should be done by now, you'll see a nice slimy texture that means taro stems are cooked through properly.
serve with steam rice and a slice of lemon.
enjoy.