Description
Kochu Saag er Ghonto is a Bengali Traditional mishmash prepared with Taro leaf.
Ingredients
Scale
- Taro Leaf (Kochu Saag): 1 Kg
- Black Chickpeas / Chola/ Kala Chana: 1/2 Cup (75g)
- Coconut: 1 (medium size)
- Ginger Paste: 1 Tbsp.
- Green Chili: 3-4
- Milk: 1 cup (150 ml)
- Whole Cumin Seed: 1 Tsp.
- Bay Leaf: 2
- Asafoetida: 1/2 Tsp.
- Cumin Powder: 1 Tsp.
- Coriander Powder: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Salt: to taste
- Ghee/ Clarified Butter: 1 Tbsp. + 1 Tsp.
- Tamarind Paste: 1 Tbsp. (Optional)
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/Making-of-Kachu-Saager-Ghonto-300x188.jpg"]
[/url] - Soak Black Chickpeas overnight and boil those with ½ Tsp. of Salt in a pressure cooker.
- Put the vent weight and cook in medium flame until 3 whistles come out.
- Remove the lid when the pressure drops and check whether the Chickpeas are done properly.
- Cut Taro leaves into long strips after removing the outer layer.
- Grate Coconut using a manual or electric grater.
- Around 2/3 Cup of grated coconut required for this recipe.
- Make a paste of Green Chilies.
- Wash Kochu Saag or Taro Leaves properly and then take those in a deep bottom pan with ½ Tsp. of Salt.
- Start cooking on low flame by covering the pan with a lid.
- You don't need to add water while cooking.
- Kochu Shak will melt after around 10 minutes of cooking and will release sufficient water.
- Switch the flame off and let the boiled Saag cooled completely.
- Now discard water from Saag completely by squeezing the Saag.
- Take boiled Saag in a Bowl and add boiled milk, Turmeric Powder, ½ Tsp. salt, Cumin Powder, Coriander Powder, and Sugar.
- Mash the Saag using a masher properly.
- I have used my Potato masher for this step. If not available use your hand to mash the veggie.
- Take 1 Tbsp. of Ghee in a pan and heat it sufficiently.
- Temper the Ghee with Bay leaf, and Cumin Seed.
- Mix asafoetida with 1 Tbsp. of water and add the mixture to the tempering.
- Cook for 1 minute in high flame and add Green Chili Paste and also ginger paste to the tempering.
- Add mashed Saag mixture to the tempering and add boiled Black Chickpeas too.
- Add Tamarind paste at this stage (this is optional)
- Start cooking on low flame till water evaporates.
- Check spices and adjust if required.
- Finish the Ghonto by adding Grated Coconut and 1 Tsp. of Ghee.
- Serve Kochu Shak er Ghonto with Steamed Rice.
[/url]Notes
Instead of Tamarind, you may use vinegar as well.
Adjust Ghee to restrict calorie content.
Chola aka small chickpea is optional as well.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Bengali
