Kochu Shaker Ghonto

Kochu Shaker Ghonto


3-4 stalks arum
2 cups water
1 tsp turmeric
a handful roasted moong beans
1 tsp coriander powder
1 tsp ground black pepper
2 green cardamoms (peeled and seeded)
1 tbsp ghee
1 tsp aniseed (whole)
2 bay leaves
2 whole dry red chillies
1 tbsp ground coconut
2 tbsp milk
2 tsp sugar
salt to taste


1. Wash and string the stalks of arum. Cut it into 3-inch pieces and soak in lime water for half an hour.

2. Drain, wash and boil in the water in a pan with the turmeric and roasted moong beans until the dal is soft and the stalks almost mushy.

3. Drain and mash well. Add the coriander powder, ground black pepper, green cardamoms, sugar and salt.

4. Heat the ghee in a wok and fry the aniseed, bay leaves and chillies. When the chillies turn colour adds the arum mixture and mix well.

5. Cover and cook until the oil comes on top. Add the ground coconut and the milk. Mix well.

Bangla Ranna: The Bengal Cookbook: Minakshee Das Gupta
Publisher: UBS Publisher's