Ingredients:

• 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

Method:

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.