Recipe: Niramish Kochur Saak Ghonto (vegetarian Mishmash Of Taro Leaves Stems)

CooQ : Recipe: Niramish Kochur Saak Ghonto (vegetarian Mishmash Of Taro Leaves Stems)

Niramish Kochur Saak Ghonto (vegetarian Mishmash Of Taro Leaves Stems)

Bengali, Mains

144 calories/serving
40 mins
Taro, Taro leaves, Taro stems, Taro leaf stems are consumed widely among both the Ghoti and the Bangal origin Bengalis. The recipes vary widely among these two origins. This is a pure ghoti recipe and my Grandma's one of the best. At my mom's ancestral home, this is a mandatory recipe during a festival 'Ranna-Panna'. It's a hot and bit sweetish dish and the hotness comes from the use of green chillies. Like taro, this also might cause sore throat and allergic effects to some, but the use of tamarind reduces the chance.


1. Soak 1/3 cup brown chickpeas overnight.

2. In a large pan, add 1175 gms taro leaf stems / kochur saak, 1 tsp salt, 1 tsp turmeric powder, 1.5 tbsp tamarind, 1 tbsp sugar and let it boil with the lid covered.

3. Once the stems are soft and mushy, drain the excess water and remove the tamarind. (the taro stems have a tendency of sore throat. the use of tamarind and draining the excess water reduces that)

4. In a heavy bottomed pan, add 50 gms oil and the tempering ingredients namely 1/2 tsp kalonji / nigella seeds, 2 dry red chillies, 1 bay leaf, 1/2 inch cinnamon stick. saute till a nice aroma comes out.

5. Add the soaked chickpeas and 1/2 inch grated ginger.

6. Next add in the boiled taro stems.

7. Add 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/3 cup grated coconut, 2.5 tsp sugar, 1 tsp salt and 6-7 green chillies slit in halves.

8. Cook for sometime till all the ingredients are incorporated properly.

9. Add 1/2 tsp ghee and 1/4 tsp garam masala powder and turn off the flame. serve it with hot steamed rice.


This side dish serves 6!!