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Kochur Saag

Mukulika Sengupta
40 minutes
Prep Time
30 minutes
Cook Time
6 People
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Kochu or Arbi or Colocassia, however you know it is a very ugly looking thing, especially the leaves. Have you seen them growing in their natural habitat? they grow in dirty, swampy marshes. The leaves accumulate dirt and grime from the surroundings and then you wonder how can such a plant have medicinal benefits, how can such a plant or it's leaves taste so awesome. Difficult to believe, right?

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Simmering
  • Pressure Cook
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 6

  1. A bunch of Colocassia leaves/Kochur Saag
  2. 1 cup chana dal, soaked and ground to a paste
  3. 2 green chillies
  4. 1 tsp nigella seeds/ kalonji
  5. salt to taste
  6. A pinch of sugar
  7. 1 tsp haldi powder


  1. Usually when you buy the leaves, they come with a hard knobbly part at the bottom. You have to cut that off as it will be rubbery. Once you cut the leaves into big pieces, you will have to skin them to remove the hard and unpalatable outer layer, then you will get clean tubular leaves. Discard the outer skin altogether.
  2. Pressure cook the leaves in a cup of water. Take it off the heat after two whistles blow. Once the pressure drops, take them out and you will see a mushy thing. Drain all the excess water.
  3. Heat some oil, then add the green chillies and nigella seeds. Next, add the boiled leaves and fry on a high flame. Keep mashing as you stir so that it forms a smooth lump. Next, add the chana dal paste, salt, turmeric and sugar.
  4. Keep stirring and add the chana dal paste. Stir well so that the saag and chana dal paste mix well. Now lower the heat to sim, cover and cook till the water dries up and starts leaving the sides of the pan.
  5. Garnish with green chilli and serve with a bowl of steamed rice.

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Madhuchanda Sharma
Madhuchanda Sharma   May-09-2016

I did not know these leaves were medicinal! will surely try this dish out! thanks

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