Kochushaker ghonto

Debjani Chatterjee Alam’s Kochu Shak er Ghonto is a Bengali mashed-green side. Her version combines the greens with milk, coconut and ghee, selecting black chickpeas learned from her sister-in-law.

The chickpeas soak in water and pressure-cook with part of the salt. Coconut is grated and green chillies ground; the greens are peeled, cut, washed and cooked covered with salt in their own released moisture.

The cooked greens cool completely and are squeezed, then mixed with milk, turmeric, salt, cumin powder, coriander powder and sugar. Mashing brings those ingredients together.

Ghee is heated with bay leaf and whole cumin, followed by asafoetida dissolved in water. Green-chilli and ginger pastes cook briefly before the mashed greens and boiled chickpeas join the pan, with the selected optional tamarind paste.

Gentle cooking evaporates the moisture. The seasoning can be adjusted, then grated coconut and more of the same ghee finish the mixture, which is served with rice.