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Kochhu Shaag or Taro greens is predominantly an East Bengal(now Bangladesh) delicacy where you rustle this up with black chick peas, coconut and minimal spices. The outcome is heavenly and goes really well with hot rice.
Nice presentation.
Grease palms with mustard oil to prevent skin itching while handling taro greens. Remove the outer peel of the stems carefully. Cut them into small/standard baton pieces.
In a heavy bottomed pan, boil the taro stems with little salt. Drain excess water and mash well
Heat mustard oil in a pan. Cook the chickpeas until done. Keep it aside
In the same wok, add bay leaves and cumin seeds. Once it starts spluttering, add green chili paste. Saute for a minute
Add the mashed taro stems, turmeric powder and mix well. Cook over high to medium heat until water evaporates. Add clarified butter, salt and sugar. Mix well
Add grated coconut and mix well . Switch off . Serve Kochhu Shaag/Taro Greens warm
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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