Government of India
Kochu Shak er Ghonto
Kochu Shak er Ghonto is a Bengali side dish made from the stem of kochu (taro). Ghonto is a form of vegetable preparation in which the vegetables are mostly mashed or finely sliced. Kochu Shak is prepared in many ways. Sometimes smaller fish-like shrimps or fish head, is added. Niramish (vegetarian) Kochu Shak is prepared with chickpeas & grated coconut.
| Cuisine: | Bengali |
| Total time: | 40 mins |
| Preparation time: | 15 mins |
| Cooking time: | 25 mins |
| Serves: | 3 to 4 |
Ingredients
| 500 gms: | Kochu shak/Taro stem and leaves |
| ½ cup: | Brown chickpeas/Chola |
For Soaking and Boiling
| 1 tablespoon: | Salt |
| 2 tablespoons: | Milk |
Water as needed for soaking and boiling the shak and chickpeas
For Tempering
| 2 tablespoons: | Vegetable oil |
| 2: | Tej patta or bay leaves |
| 1.5 teaspoon: | Cumin powder |
| ½ Cup: | Grated coconut |
| 2 teaspoons: | Panch phoran (a mixture of 5 spices in the following proportions) |
| ½ teaspoon: | Jeera or cumin seeds |
| ½ teaspoon: | Kalo jeera or nigella seeds |
| ½ teaspoon: | Sarso or mustard seeds |
| ½ teaspoon: | Sauf or fennel seeds |
| ½ teaspoon: | Methi dana or fenugreek seeds |
| 1 pinch: | Hing or asafoetida |
For seasoning
| 3-4: | Green chillies |
| ½ teaspoon: | Sugar |
| 1 teaspoon: | Ghee |
Salt as per taste
Directions
Cooking the kochu shak
- Wash the kochu leaves and stem thoroughly and cut them into small pieces.
- Take a deep-bottomed pan, add water, ½ teaspoon of salt, and the shak or kochu leaves and stem. Put on medium heat and bring to boil till the shak becomes soft.
- Once soft, drain the excess water and place the shak in a bowl.
- Add warm milk to the shak and mash the mixture.
Cooking the chickpea
- Soak the chickpeas overnight.
- Take a pressure cooker and add the chickpeas along with ½ teaspoon of salt water. Let it boil for 3 to 4 whistles.
- Turn off the heat and let the pressure escape on its own.
- Open the lid and check if the chickpeas are properly cooked.
Tempering and final cooking
- Heat oil in a kadhai over a high flame.
- Add bay leaves and the panch phoran. Wait till they pop and crackle.
- Mix cumin powder and hing (asafoetida) in 1 tablespoon of water (to prevent the spices from getting burnt) and add to the tempered oil.
- Add green chillies.
- Add grated coconut and saute for 30-45 secs with the other spices.
- Turn the flame to medium and now add the shak mixture.
- Add the boiled chickpeas to the mixture.
- Add sugar and salt, to taste.
- Cook the mixture on low flame till the water from the shak evaporates.
Garnish the Ghonto with1teaspoon of ghee.
The Ghonto is best enjoyed with a serving of plain steamed rice.
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