Niramish Kochur Saag (Mashed taro stems Stir Fry)

'Kochu'(Taro) is a very popular vegetable in Bengal. It is cultivated in those areas where the soil is high in moisture content. Actually, it is one of the few crops which can be grown in flooded areas. In Bengal, it is known as 'Kochu'. The tender shoots (kochur loti), stems (kochur saag) and leaves (kochu para) are also edible. It can be cooked with vegetables, legumes, fish head and prawns. In some parts of Assam and Bangladesh, it is cooked with dried fish. In fact, there is a popular 'Sylheti' recipe known to be cooked with dried fish and taro shoots. Taro is a very versatile vegetable which is highly nutritious. 

Kochur saag is a stir fry of boiled mashed taro stems. This delicacy has always been on the list of my family's favourites since decades. My father in law enjoyed it the most. Some steamed rice and a small bowl of kochur saag and his happiness had no boundaries. He would also suggest us to cook numerous variations of this dish using hilsa fish head or boiled chickpeas. In this recipe, we will be using fried peanuts. So finally, let's get started.

Ingredients:

• Kochur Saag: 1 kg
• Water: To boil the kochur saag (if required)
• Mustard Oil: 100ml
• Cumin Seeds: 1/2 tbsp
• Dried Red Chillies
• Green Chillies
• Bay leaf
• Peanuts: 30 grams
• Tumeric Powder: 1 teaspoon
• Salt: As per requirement
• Sugar: As per requirement( I've added 1/2 a tablespoon)
• Ghee: A tablespoon or more if you like😅😅😅

Method:

For prepping the saag:

Kochur Saag before peeling

Always check for itchiness while cutting the saag. If it makes your hands itchy, it might itch your throat as well after being cooked. 

1. Peel and cut the kochur saag as shown in the picture below.
   
2. Now boil the kochur saag in a deep bottomed kadhai. Add very little water if required as the saag releases enough and now let it cook till it becomes soft.
   
3. Now drain the water and let the saag cool down.
   
4. Now squeeze out as much water as possible and keep aside.
   

If you are adding peanuts then fry some in oil and set aside.

For the stir fry:

1. Heat some oil in a pan and let it come to the smoking point.
2. Now add the cumin seeds, dried red chillies and let it splutter.
   
3. Add the turmeric powder, salt and sugar.                                                                                      
4. Now add the mashed kochur saag, green chillies, fried peanuts and saute it well
   
   
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5. Let it cook till the oil separates and the saag becomes somewhat darker in colour.
   
6. Top it up with a tablespoon of ghee and serve it with steamed rice.
   

Tip: Some people might be allergic to Taro and its other parts. It is best to check for all your allergens before consuming this vegetable