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Kochu shak
কচু শাক (kochu shak): Khulna's taro greens simmered with coconut and green chilli
In the wet villages of Khulna and Bagerhat, near the edge of the Sundarbans, taro grows wild along every pond, and its dark leaves and tender stems are cut, chopped fine and simmered into a soft, creamy green dish with grated coconut. At home it is often cooked with small shrimp or the head of a hilsa for richness; this version keeps it vegetarian and leans on coconut and mustard oil instead. Cooked well, it is soft and silky, coconut-sweet and earthy, and is eaten with rice and a squeeze of lime. Taro leaves contain calcium oxalate crystals that make the mouth itch if they are undercooked, so the classic error is pulling it off the heat too soon; it needs a full 25 minutes and a sour element at the end. Chef's tip: use young leaves from edible taro and wear gloves or oil your hands while cutting the stems.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb taro leaves and tender stems (kochu shak)stems peeled, everything finely chopped
- 2 tbsp mustard oil
- 1 /2 tsp nigella seeds (kalo jeera)
- 4 cloves garlicfinely chopped
- 1 onionfinely chopped
- 4 green chilliesslit
- 1 /2 tsp ground turmeric
- 1 tsp salt
- ¾ cup water
- 1 tbsp lime juice
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Method
0/6 doneStep 1: Put 1 ⅛ lb taro leaves and tender stems (kochu shak) in a pan of boiling water, boil for 5 minutes, then drain well and squeeze out the excess water.
5 minStep 2: Heat 2 tbsp mustard oil in a pan over a medium heat, add 1 /2 tsp nigella seeds (kalo jeera) and, when it sizzles, 4 cloves garlic, 1 onion and 4 green chillies.
2 minStep 3: Fry for 4 minutes until the onion is soft and pale gold.
4 minStep 4: Add the taro, 1 /2 tsp ground turmeric, 1 tsp salt and ¾ cup water, cover and simmer over a low heat for 20 minutes, stirring now and then, until the greens are very soft and creamy.
20 minStep 5: Stir in 2 ⅞ oz grated coconut, fresh or frozen and cook uncovered for 5 minutes until the mixture is thick and the oil shows at the edges.
5 minStep 6: Take off the heat and stir in 1 tbsp lime juice. Taste a little: if it tingles in the throat, cook it for a few minutes more. Serve with rice.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 4 g
- Carbs
- 12 g
- Fat
- 13 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kochu shak take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of onion?
- 2 shallots per onion.
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