Recipe of Homemade Kochu saak (arbi stem)
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Ultimate Kochu saak (arbi stem). One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kochu saak (arbi stem), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kochu saak (arbi stem) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Kochu saak (arbi stem) using 10 ingredients and 5 steps. Here is how you can achieve that.
It is a popular bengali recipe. It has a veg version with chhana or bengal gram and a nonveg version with prawns or fish. Today it is the veg one. It is also said that kochu saak helps to purify blood .
#greenveg
Ingredients and spices that need to be Get to make Kochu saak (arbi stem):
- 500 gm arbi stem (cleaned, peeled and cut into 1cm wide)
- 50 gm chana
- 2 tbsp chopped coconut
- 2 tsp ginger,green chilli and cumin paste
- 3 tbsp oil(i use mustard oil)
- 1 bay leaf
- 1 tsp turmeric
- 1 tsp radhuni(ajmod)
- Salt as per taste
- 2 tsp sugar
Steps to make Kochu saak (arbi stem)
- Soak the chana overnight then boil it for 5 mins and strain the water.
- In a kadai or heavy bottomed pan add the arbi stem pieces, cover with a lid and cook for 10 to 12 mins or till they become soft. Don't need to add water or anything else, it will release water. Strain the water and keep it aside.
- In a kadai add 2 tblspn oil, fry the chana and coconut for 2 to 3 mins then keep it aside.
- Add one tblspn of oil more and add a bay leaf and 1 tspn of radhjni(ajmod). Saute for 30 secs then add the boiled arbi stem. Add in the ginger-green chilli-cumin paste, chana, coconut, termaric powder salt and sugar. Mix well and cook till it become dry. Stir occasionally.
- Kochur saak is ready to serve with hot steamed rice.
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