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Photo of Kochhu Shaag by Amrita Panda at BetterButter
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Kochhu Shaag

Nov-16-2017
Amrita Panda
60 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Kochhu Shaag RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Sauteeing
  • Accompaniment
  • Healthy

Ingredients Serving: 6

  1. 1 Kg Taro greens (Stems)
  2. 100 gms soaked chickpeas
  3. 1/2 cup grated coconut
  4. Bay leaves – 2
  5. 1/2 teaspoon cumin seeds
  6. 1 teaspoon turmeric powder
  7. 1 teaspoon green chili paste
  8. 1 tablespoon clarified butter(ghee)
  9. Salt and sugar to taste
  10. 1 tablespoon mustard oil

Instructions

  1. 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.
  2. In a heavy bottomed pan, boil the taro stems with little salt. Drain excess water and mash well
  3. Heat mustard oil in a pan. Cook the chickpeas until done. Keep it aside
  4. In the same wok, add bay leaves and cumin seeds. Once it starts spluttering, add green chili paste. Saute for a minute
  5. 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
  6. Add grated coconut and mix well . Switch off . Serve Kochhu Shaag/Taro Greens warm

Reviews (1)  

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Tanya Chauhan
Nov-20-2017
Tanya Chauhan   Nov-20-2017

Nice presentation.

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