String or peel the arvi stems and cut into inch-pieces.
Place in dekchi with water to cover and bring to boil.
Throw away water and add fresh water.
Repeat the procedure twice.
Then boil until stems are soft. Drain well. Mash stems.
Add all the masala pastes and mix well.
Heat oil in a kerahi.
Add the whole chola and fry for a couple of minutes.
Add the mashed stems and mix over medium hot fire, stirring all the time.
When you can smell the masalas frying add three quarters of the grated coconut.
Stir and mix well.
Heat ghee and fry the whole cumin seeds.
Pour the ghee and cumin seeds over ghanto.
Stir and remove from fire.
Garnish with the remaining coconut.
1. Milk and sugar are sometimes added at the same time as the grated coconut.
2. 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.