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Gahori aru Kosu

Pork and taro cooked together until the taro breaks down into a thick, silky gravy — a treasured village recipe of Assam.

Ingredients

• 750 g pork with fat, cut in 1½ inch pieces
• 300 g taro (kosu), peeled and cubed
• 2 tbsp ginger paste
• 1 tbsp garlic paste
• 1 medium onion, sliced
• 5 green chillies, slit
• 1 tsp turmeric powder
• 2 thekera slices or 1 tbsp lemon juice
• 1 tbsp mustard oil
• salt to taste

Method

1. Boil the taro in salted water for 5 minutes and drain.
2. Toss the pork with turmeric and salt. Cook in a heavy pot with mustard oil on medium for 15 minutes till the fat renders.
3. Add the onion, ginger and garlic paste and green chillies. Cook 5 minutes.
4. Add the taro and thekera slices, stir well.
5. Pour in 1½ cups water, cover and simmer 40 minutes. Stir every 10 minutes and mash a few taro pieces against the pot to thicken the gravy.
6. When the pork is tender, check salt and serve hot with rice.

Tip: The sour thekera or lemon is not just for taste — it keeps the taro from making your throat itch.