Kochur Shaag

9 months ago

Read more: indian, kochur shaag, Hospitality Recreation

This great recipe comes to us from a guest writer from India. She shares with us a traditional Bengali recipe she learned from her grandmother.

Necessity is mother of all invention, in my case necessity made me try out cooking on my own. It all started from pouring too much salt to sometimes surprising yourself with what you present to your family. I am still a learner, I check what others are cooking, I observe with the only intentions that I have to learn, learn to embrace new techniques and incorporate in my kitchen.

But today, I will not give something new, but I will give something old, something which comes from my grandma and her everyday cooking. When one think of Indian food, all they could think of are those spicy curries which all tastes kind of the same and the naans. I want to break free from that, so I will present you something which you might not even heard of it. I know I am going overboard, but I think you can find this specific vegetable at your local Chinese or Korean market or if you are in Hawaii, I bet this vegetable is growing right in your backyard.

It is what you call in English as "Elephant ear plant" Also known as Colocasia. With this recipe, we are going to use the stem of this plant. So here it goes

Ingredients
1 dozen Colocasia stems
1 chili
2t coriander powder
1 Bay leaf
1/2t cumin seed
2 spoon of oil or ghee (ghee is clarified butter, to clarify butter use this process)
2T of Black chickpea, soaked overnight (You can use regular white chickpea too, black one is smaller in size)
4T of grated coconut
tt Salt
pinch of sugar

Process
Clean the stems and boil in the water, it may look like a full pan of stems but by the time everything is boiled and softened, it will reduce to less than half of what you started with. Now once boiled drain the left over water and keep aside. In a wok heat up 2 table spoon of oil or ghee, throw the cumin seed and let it crackle for 10 seconds or so, add bay leaf and wait for another 5 seconds, now add the chickpeas, fry for couple of minutes then add the softened stems. Add coriander powder and mix it well with the mixture.

Now add quarter cup of water, salt and sugar to taste and cook over medium high heat for 5 to 7 minutes, once you smell the spices frying add grated coconut and the chili (you can stay away from the chili if you don't like it hot). Mix well, cook for another 2 minutes and its done.

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