Kochur Saag from West Bengal, India | Best Indian Food Blog | Taro Stem recipe

Kochur Saag from West Bengal, India | Best Indian Food Blog | Taro Stem recipe
Kochur Saag from West Bengal, India | Best Indian Food Blog | Taro Stem recipe

Location: West Bengal.

Preference: Veg.

Ingredients: Kochur Saag (Taro Stem), Water, Green Chilli, Chickpea, Mustard Oil, Panch Phoron, Bay Leaves, Salt, Turmeric Powder, Sugar.

Recipe at a Glance:

Step 1: Peel off and chop kochur saag.

Step 2: Boil kochur saag and drain the water.

Step 3: Soak chickpeas over night into water.

Step 4: Split green chilli.

Step 5: Fry panch phoron and bay leaves into mustard oil.

Step 6: Add split green chilli and soaked chickpea, turn and fry.

Step 7: Add salt and turmeric powder, turn and fry.

Step 8: Add boiled kochur saag, turn and fry.

Step 9: Add sugar, turn and fry. Video Help

It’s ready to serve, let’s taste.

Discovering all Indian food. We have been wandering around the country since 1999 looking for food. We visit 28 states and 8 Union Territories in India. We have dedicated our lives to bringing all the Indian food together in a blog. And all of that is being documented here on the Best Indian Food Blog.

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India is a diverse country in the world, where food culture changes every 20 km. We are lucky to have discovered over 73,000 foods, tasted over 10,000 foods, managed to cook over 8,000 foods and still working. Claims the world’s largest food collection.

Our first post was on 25th October 2018, approximately 23 50 of +5:30. The same day Best Indian Food Blog starts the historical journey to the future. And after 114 days we have joined video blogging on 16 February 2019 but first post shared with you on 25 August 2019.

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