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Kochu sager ghanto Recipe

Kochu sager ghanto is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 2 based on 100 votes


  • 8 young purple colored arvi (yam) stems
  • 1 tbsp - whole Channa
  • chola soaked in water overnight
  • 1/2 coconut, grated
  • 1/2 tbsp - Turmeric powder
  • 1 tsp chilli paste
  • 1-1/2 tbsp - coriander paste
  • Bay Leaves
  • 1/8 tsp - whole Cumin seeds
  • 2 tsp - oil
  • 1 tbsp - Ghee
  • Salt and Sugar to taste
  • How to Make Kochu sager ghanto:

    1. String or peel the arvi stems and cut into 2 inch-pieces.
    2. Place in dekchi with water to cover and bring to boil.
    3. Throw away water and add fresh water.
    4. Repeat the procedure twice.
    5. Then boil until stems are soft. Drain well. Mash stems.
    6. Add all the masala pastes and mix well.
    7. Heat oil in a pan.
    8. Add the whole chola and fry for a couple of minutes.
    9. Add the mashed stems and stir over medium hot fire.
    10. When you the aroma of the masala hits you, add three quarters of the grated coconut.
    11. Stir and mix well.
    12. Heat ghee and fry the whole cumin seeds.
    13. Pour the ghee and cumin seeds over ghanto.
    14. Stir and remove from fire.
    15. Garnish with remaining coconut.
    16. Variation:
    17. Milk and sugar are sometimes added at the same time as the grated coconut.
    18. Kochu sag is also cooked with the head of the hilsa. In this instance, the whole chana, coconut and milk are not included in the ingredients.


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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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