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

Thor Bengali Recipe (Banana Stem Stir Fry)

I remember during my childhood days, we had a small banana garden in our backyard. We had a never-ending supply of 'Thor' (banana stems) and 'Mocha' (banana flowers)  throughout the year. My mother used to take care of them like her own child but used to scream and run away as soon as she saw a caterpillar relishing over the leaves or snails attached to the stems! Winters are harsh in my Assam so the plants were unable to bear the cold and die resulting no fruits but flowers. But as the weather changed, they used to grow back on their own without doing any effort. The thor and mocha used to be so organic and fresh and my father and elder sister enjoyed eating it the most. My sister used to call this 'tube light' because it somehow looked like that. I had no interest in eating such gems of our culture. I was happy to have my 'sheddo bhat' with 'dim sheddo' (boiled egg) and butter and refused to eat anything else apart from that. Though sheddo bhat will always remain my all time favourite, now I regret not eating anything of my mother's skills. Therefore, nowadays I try to grab any eatables originated to my culture and make a call to my mother asking her to share her recipe then prepare and if it becomes a success, then write it down on a blog so that my children don't face any difficulties if they try to taste our culture in the future.

Moving on to the banana stems, they are low in calories and highly nutritious. They are said to have many benefits such as the removal of kidney stones, weight loss, managing blood pressure and many more. This is an interesting stir free which tastes great with added health benefits. Try it once and I am sure you'll love it.

Image credit: Anu TChatterjee

Ingredients:

• Banana stem or Thor: 1 small
  
• Water: To boil the thor in a pressure cooker
• Ripened Jackfruit seeds ( Kathal Bichi): 10 to 12 Boiled and cut diagonally into 4 halves (Optional)
• Coconut paste or grated coconut of 1/2 a coconut
  
• Mustard, poppy seeds and chilli paste: 1 and 1/2 tablespoon
• Green Chillies: 2 or 3
• Cumin seeds: 1Tsp
• Dried Red Chilli: 1
• Turmeric powder: 1 teaspoon while boiling the thor and 1 teaspoon while stir frying
• Chilli Powder: 1 teaspoon (Add more or less as per requirement)
• Salt: As per requirement
• Sugar: As per requirement
• Mustard oil: 3 to 4 tablespoon (Add less or more according to your needs)
• Roasted Panch Phoran Powder: 1 Tablespoon
• Grated coconut: For garnishing
  

Method:

Prepping the Thor:

1. Peel and cut the thor as shown in the pictures below
   
   
   
   
   
   

   

   Image Credit: Anu TChatterjee

        
   

   

   Image Credit: Anu TChatterjee

                                    
   
   
   
   
   
   
2. Then add some salt, turmeric and adequate water to boil the thor for about two whistles and remove the pressure and strain the water.
   

For the stir fry:

1. Heat 3 tablespoon mustard oil in a heavy bottomed kadhai.
2.  Once the oil reaches the smoking point, fry the jackfruit seeds and set aside
   
3. In the same oil add the dried red chillies, cumin seeds and allow it to splutter.
   
4. Now add the coconut and ginger paste and saute for a minute in medium flame.
   
   
   
   
5. Next, add the boiled thor along with the fried jackfruit seeds and saute again.
   
6. Add the turmeric powder, chilli powder, salt, sugar, green chillies and saute it.
   
7. Now add the mustard and poppy seeds paste and saute it again then cover and cook in low to medium flame for about 5 minutes.
   
8. Switch off the flame and add the panch phoran powder and garnish it with grated coconut.
   

This recipe is better served with rice. If you enjoy this recipe as much as I do, please share and comment below. Take care.