Kochu Shak er Ghonto

Something I relished since my child hood is mom made Chhola Narkol diye Kochu Shak er Ghonto. Till today, I love it so much that when it is part of the menu, I just don’t look at any other dish served that day and concentrate on this and finish my share of rice with this only. Mom makes kochu shak or stem of taro quite often for me and she does it in various combinations. Sometimes the veg version with chhola narkol or with matar dal er bora, the non veg part is more interesting where she adds prawns or hilsha fish head or ilish machher matha. While serving this, she ensures that she has added a piece of lemon along with it. This dash of lemon gives this dish some extra kick.

The actual processing is quite elaborate specially the processing of kochu shak or the stem. Thankfully, we are getting processed packet of kochushak in the market and the process became a bit leas tedious.

Kochu Shak er Ghonto

Ingredients for Chhola Narkol diye Kochu Shak er Ghonto

  • Kochu Shak – 1 bundle
  • Chhola or Bengal Gram – 1 small bowl
  • Coconut bits – 2 tbsp
  • Methi or fenugreek seeds – a pinch
  • Bayleaf and whole garam masala – 2 pieces each
  • Ginger paste – 1 tbsp
  • Cumin powder – 1 tbsp
  • Salt and sugar – as required
  • Green chili – 5-6
  • White oil for cooking
  • Ghee – 1 tsp

How to make Chhola Narkol diye Kochu Shak er Ghonto

This is now we get the kochushak now adays. Wash them thoroughly to ensure there is no impurities or soil in the pieces. Soak the bengal gram over night.

Pressure cook the kochu and the bengal gram for 3 whistle. Let it get cooled down and then strain it in a collender over night.

Heat some oil in a pan and add methi or fenugreek seeds. Once it turns black, add the bayleaf and whole garam masala.

Add the coconut bits and fry till it changes color.

Now add the boiled kochushak along with boiled chhola or bengal gram and mix well.

Chop the green chilies roughly and mix well. Cook over medium heat for atleast 10 minutes.

When the water from the vegetable almost evaporated, add the cumin powder and ginger paste. Sprinkle required amount of salt too.

Fry for 10 more minutes stirring in between. By now, there would not be any water left in the veggies.

When the mash started sticking to the pan, adjust the salt and add sugar. Mix well and finally add the ghee.

Give it a final stir and you are done. Check for seasoning though.

Add few more green chilies if you like and remove from heat.

Serve hot with rice.

Kochu Shak er Ghonto
Kochu Shak er Ghonto
Kochu Shak er Ghonto