Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kochu saak (taro stem fry). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kochu Shak Recipe- Cooking by my Mother Best Process There are so many health benefits of taro stem, taro leaf and taro root. Taro is commonly known as "Kochu" in Bengali.

Kochu saak (taro stem fry) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Kochu saak (taro stem fry) is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have kochu saak (taro stem fry) using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Kochu saak (taro stem fry):

1. Prepare 500 gm taro stem cut and steamed
2. Take 1/2 cup boiled Bengal gram
3. Take 1/2 cup desiccated coconut
4. Prepare 1 tsp nigella seeds
5. Take 4-5 green chillies chopped
6. Prepare 1 tsp red chilli Powder
7. Make ready 1/2 tsp turmeric powder
8. Prepare To taste salt and sugar
9. Get As needed mustard oil

Similar taro varieties include giant taro (Alocasia macrorrhizos), swamp taro (Cyrtosperma merkusii), and arrowleaf elephant's ear (Xanthosoma sagittifolium). In the east Indian state of West Bengal, taro corms are thinly sliced and fried to make chips called kochu bhaja. MHA & FGO & original content It is as versatile as potato only much more tasty.

Instructions to make Kochu saak (taro stem fry):

1. Heat oil and temper nigella seeds and green chillies chopped
2. Now add the steamed taro stem.
3. Add salt and turmeric powder and cover it till it become soft and moist
4. Now add red chilli Powder,Bengal gram and mix well
5. Add coconut and mix well adding sugar
6. Serve it with rice

It is equally starchy and similar in flavor to potato, with taro taking on a nuttier, richer, and more complex taste overall. The stem of Taro is known as Kochu Shak (or Saag) in Bengali which is greenish-purple in color. Both Kochu and Kochu Shak are abundantly used in Wash Kochu Saag or Taro Leaves properly and then take those in a deep bottom pan with ½ Tsp. of Salt. Start cooking on low flame by covering the. TARO stem recipe Taro stem with fermented fish how to cook taro stem.

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