Kochur Saag/Colocassia leaves

Kochur Saag

Kochu or Arbi or Colocassia, however you know it, is a very ugly looking thing. Specially the leaves. Have you seen them growing in their natural habitat. They grown in dirty, swampy marshes.

 The leaves accumulate dirt and grime from the surroundings. And then you wonder how can such a plant have medicinal benefits, how can such a plant or its leaves taste so awesome. Difficult to believe, right?

This dish is from my mom’s kitchen. It takes a lot of work and, you guessed it right, I am just too lazy. And what better than to come home and make demands of your mom.

Ingredients

A bunch of Colocassia leaves/Kochur Saag

1 cup chana dal, soaked and ground to a paste

2 green chillies

1 tsp nigella seeds/kalonji

Salt to taste

Pinch of sugar

1 tsp haldi powder

Usually when you buy the leaves they come with a hard knobbly part at the bottom. You have to first cut it off because you will only be cooking the leaves. The leaves will feel rubbery. 

Once you cut the leaves into big pieces you will have to skin them to remove the hard, unpalatable outer layer. 

You will have clean tubular leaves. 

Discard the outer skin altogether.

Now pressure cook the leaves in a cup of water. Take off the heat after two whistles. Once the pressure drops take them out and you will be left with this mushy thing. Drain all excess water.

Heat some oil. Add the green chillies and nigella seeds. Then add the boiled leaves and fry on high heat. 

Keep mashing as you stir so that it becomes a smooth lump. Add the chana dal paste, salt, turmeric and sugar.

 Keep stirring and add the chana dal paste. 

Stir well so that the saag and chana dal paste mix well. 

Now lower the heat to sim, cover and cook till the water dries up and it starts leaving the sides of the pan. Garnish with green chilli and have it with a bowl of steamed rice.