Narkol Diye Kochur Saag

Ingredients :

1. Kochur  Saag / Colocassia   Leaves - 500 gm

2. Coconut Grated - 1 Cup

3. Green Chili slice -  5 Pieces

4. Green  Chili  Paste - 2 Table spoon

5. Salt  To Taste

6. Sugar - 2 Tea spoon

7. Panch Phoron - (  Whole  black nigella seeds , whole  fenugreek , cumin  seeds , mustard  seeds , fennel seeds  )  - 1 tea spoon

8. Bay leaves ( Tejpatta ) - 2 pieces

9. Dry  Red Chili Powder - 1/2  Tea Spoon

10. Cumin ( Jeera ) Powder - 1/2  Tea Spoon

11. Coriander ( dhania ) powder - 1/2  Tea Spoon

12.  Black Chickpeas  - 3 Table Spoon

Method :

1. Step - 1 , Wash and  peel  the  kochur  saag / colocassia  leaves  and  cut  the  kochur saag / colocassia  into  1 and 1/2  pieces .

2. Step - 2 , Now  Take  a pressure cooker  , add  kochur  saag / colocassia  ,   salt , water 2 cup  and  boiled  for  10 minutes - with  2 - 3 whistles .Switch  off  the  flame .

3. Step - 3 , Drain out  the  water completely  and  keep  it  aside .

4. Step - 4 , Now  add  oil in pan , heat  for  oil  , now  add  black  chickpeas  ( kalachana ) fry  for  dark golden . Switch  off   the  flame  and  keep  it aside .

5. Step - 5 , Now  Take a wok or  kadhai . Then  add oil , heat  for  oil  2 - 3 minutes .Temper  the oil  now  add panch phoron ( whole black nigella seeds , cumin seeds , mustard seeds , fenugreek seeds , and  fennel  seeds ) , bay leaves 2 pieces  and  slice  green chili  5 pieces  and  fry  for  few  seconds .

6. Step - 6 , Now  add  boiled kochur saag / colocassia leaves , salt to taste , fry kala chana ( black chickpeas ) , turmeric Powder 1/2 tea spoon , sugar 1 table spoon ,  dry red  chili powder 1/2 tea spoon , cumin ( jeera ) powder 1/2 tea spoon , coriander ( dhania ) powder 1/2 tea spoon  and mix well . Stir . Heat Very low . Now  add 1  cup  grated coconut mix well and cover it  with  a lid . Cook For 15 - 20 minutes . Until water is  almost dried .

7.Step - 7 , Now Kocchur saag  absorbed  water .


8 . Garnish With Grated Coconut . Serve With hot  rice .