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%Kochu Shak er Ghonto

Kochu Shak er Ghonto |Taro leaf mishmash

Kochu Saag er Ghonto is a Bengali Traditional mishmash prepared with Taro leaf.

  • Total Time: 1 hour
  • Yield: 4 People 1x


  • 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)


  1. [url href=""]Step by step Making of Kachu Saager Ghonto[/url]
  2. Soak Black Chickpeas overnight and boil those with ½ Tsp. of Salt in a pressure cooker.
  3. Put the vent weight and cook in medium flame until 3 whistles come out.
  4. Remove the lid when the pressure drops and check whether the Chickpeas are done properly.
  5. Cut Taro leaves into long strips after removing the outer layer.
  6. Grate Coconut using a manual or electric grater.
  7. Around 2/3 Cup of grated coconut required for this recipe.
  8. Make a paste of Green Chilies.
  9. Wash Kochu Saag or Taro Leaves properly and then take those in a deep bottom pan with ½ Tsp. of Salt.
  10. Start cooking on low flame by covering the pan with a lid.
  11. You don't need to add water while cooking.
  12. Kochu Shak will melt after around 10 minutes of cooking and will release sufficient water.
  13. Switch the flame off and let the boiled Saag cooled completely.
  14. Now discard water from Saag completely by squeezing the Saag.
  15. Take boiled Saag in a Bowl and add boiled milk, Turmeric Powder, ½ Tsp. salt, Cumin Powder, Coriander Powder, and Sugar.
  16. Mash the Saag using a masher properly.
  17. I have used my Potato masher for this step. If not available use your hand to mash the veggie.
  18. Take 1 Tbsp. of Ghee in a pan and heat it sufficiently.
  19. Temper the Ghee with Bay leaf, and Cumin Seed.
  20. Mix asafoetida with 1 Tbsp. of water and add the mixture to the tempering.
  21. Cook for 1 minute in high flame and add Green Chili Paste and also ginger paste to the tempering.
  22. Add mashed Saag mixture to the tempering and add boiled Black Chickpeas too.
  23. Add Tamarind paste at this stage (this is optional)
  24. Start cooking on low flame till water evaporates.
  25. Check spices and adjust if required.
  26. Finish the Ghonto by adding Grated Coconut and 1 Tsp. of Ghee.
  27. Serve Kochu Shak er Ghonto with Steamed Rice.


Instead of Tamarind, you may use vinegar as well.
Adjust Ghee to restrict calorie content.
Chola aka small chickpea is optional as well.

  • Author: Debjani
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Cuisine: Bengali
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