Satvik Taro Stem / Kochu Saag Ghonto

Name: Satvik Taro Stem / Kochu Saag Ghonto
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms kochu saag boiled and strained; 3 tbsp coconut grated; 1/4 cup black chana soaked and boiled; 2-3 green and red chillies; 1 tsp ginger paste; 2 tbsp mustard oil; 1/2 tsp salt or rock salt; 2 tsp sugar; 1 tsp tamarind paste; 1/4 tsp turmeric powder; 1/4 tsp red chilli powder; 1/2 tsp cumin powder; 1/2 tsp cumin seeds; 1 bay leaf; 1 tsp ghee

Kumkum Chatterjee @cook_12055532

#FA
#week3
Kochu is the Bengali name for Taro ( Colocasia)in English or Arbi in Hindi.While the plant has big heart shaped leaves, we use only the stalks as kochu saag in this recipe.Ghonto is a semi dry preparation where vegetables are mostly used in a mashed form. It is a satvik recipe cooked in Bengali style and tastes delicious. It uses coconut and black chana ( bengal gram ) when it is made in satvik style with no onion or no garlic in it.At other times it is made with shrimps or hilsa fish head. This delicious and nutritious recipe is best served with steamed rice in lunch and relished.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

4 servings

500 gmskochu saag boiled and strained
3 tbspcoconut grated
1/4 cupblack chana soaked and boiled
2-3green and red chillies
1 tspginger paste
2 tbspmustard oil
1/2 tspsalt or rock salt
2 tspsugar
1 tsptamarind paste
1/4 tspturmeric powder
1/4 tspred chilli powder
1/2 tspcumin powder
1/2 tspcumin seeds
1bay leaf
1 tspghee

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Steps

20 minutes

1

Wash thoroughly the kochu saag.Remove the outer layer and chop into small pieces.Pressure cook with 1/2 cup water, 1/2 tsp salt and 1/4 tsp turmeric powder upto 2 whistles. Release steam naturally. Drain water in a strainer completely and set aside.Heat oil in a kadai or pan.Sprinkle phoron or tadka of cumin seeds and bay leaf.When they splutter, add ginger paste and saute.Now add the boiled kochu saag, turmeric, red chilli powder and cumin powder. Stir fry till arbi is soft and mashed.
2

Soak black chickpeas (chana) overnight. Pressure cook those next day with 1 cup water adding 1/4 tsp salt upto 4 whistles.Release steam.Now add the boiled chana to the arbi, salt and sugar to taste.Add few slit green and red chillies and keep frying on medium heat.Add tamarind paste and toss to mix well.When kochu saag is quite dry, add the grated coconut and again stir fry for couple of minutes. Transfer to a serving dish and garnish with some more grated coconut.
3

It tastes best when eaten with steamed rice in lunch.