Kochu shaak
Kochu shaak, from above
VegBengal

Kochu shaak

Colocasia greens cooked soft with coconut and chickpeas. Bengali country cooking.

45 minTime
8 gProtein each
mildSpice
Greens with care1 chapter · 1 min read

Make it your way

Grandma's wayFresh kochu shaak and coconut.
The original
204kcalsame
8 gproteinsame
7 gfibresame
45minutessame

Kochu shaak as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Colocasia leaves (taro leaves)a big bunch with stems, chopped
Fresh grated coconut½ cup
Chickpeas, boiled⅔ cup cooked
Mustard oil1½ tbsp
Panch phoron1 tsp
Green chilli3
Ginger2.5 cm paste
Sugar1 tsp
Turmeric (ground turmeric)¼ tsp
Lemon juice2 tsp
Ghee1 tsp
Saltto taste

Method

4 steps
  1. 1Boil chopped kochu shaak with salt for 10 minutes; drain and squeeze.
  2. 2Temper panch phoron and chilli in mustard oil.
  3. 3Add greens, ginger, turmeric, sugar, chickpeas and coconut; cook until dry.
  4. 4Finish with lemon and ghee.
Serve it like this

Serve as a side with rice, dal and fish.

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Make it a meal

What goes with Kochu shaak: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Bengali masoor dal30 min
With a main Macher jhol40 min
On the side Begun bhaja25 min
To drink Lebu cha6 min
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