Kochu Shaag / Shaak Er Ghonto (Taro Stem Curry - Bong style)

 

          Kochu Shaag Er Ghonto is a traditional Bong style curry made of Taro stem and has its roots in the very heart and soul of Bengali cuisine. In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. It is best enjoyed with hot steamed rice. So check out a step by step pictorial recipe to prepare my version of this regional delicacy.

          Kochu Shaag er Ghonto is an age old recipe and almost a forgotten one. This rustic village style dish is slowly fading away from cookbooks. An extremely simple stir fry dish, it is a far cry from all the restaurant style food. 

          It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

          Few basic ingredients are required to dish out this curry. You may add a tsp. of sugar if you wish. This recipe can be prepared in a pure veg. form also minus any onion or garlic and vice versa. 

• 3-4 large Taro stems
• 1/3 cup black chickpeas, boiled
• 2 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1/2 tsp. panch phoron
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 2-3 tbsp. fresh grated coconut
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. tamarind paste
• 1 tsp. cumin powder

          Cut the stems into small portions first. Then pull out the outer fibrous layer. Wash and rinse well. In a large pot, bring enough water to a boil. Add the stems and cover. Boil on a medium flame till it turns soft. Discard the water well to avoid throat itching. 

          Heat mustard oil in a kadai / pan and temper with bay leaves, dry red chilies and panch phoron. Sauté for a few seconds.

          Now add the onion, ginger, garlic and green chilies. Sauté till light brown. Then add the coconut (save some to garnish), turmeric powder and cumin powder. Give it a stir.

          Add the boiled Taro stem and salt to taste. Mix everything well and cook till all the moisture has evaporated. Simultaneously, keep mashing it with the back of the ladle.

          Now add the boiled chickpeas and tamarind paste. Continue to stir fry till done. Garnish with some fresh grated coconut and enjoy with hot steamed rice for a soulful meal. 

                    Cut the stems into small portions first. Then pull out the outer fibrous layer. 

                    Wash and rinse well. 

                       In a large pot, bring enough water to a boil. Add the stems & cover. Boil 

                       on a medium flame till it turns soft. Discard the water

. 

                         Heat oil & temper with bay leaves, dry red chilies & panch phoron. 

                         Sauté for a few seconds.

                         Add the onion, ginger, garlic & green chilies. Sauté till light brown.

                          Add the coconut, turmeric powder & cumin powder. Give it a stir.

                        Add the boiled Taro stem & salt to taste. Mix well & cook till all the 

                        moisture has evaporated. Simultaneously, keep mashing it. 

                       Add the boiled chickpeas & tamarind paste. Continue to stir fry till done. 

                                 Garnish with some fresh grated coconut.

                        Enjoy with hot steamed rice for a soulful meal.