Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, taro leaves saag. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This is a traditional Bengali vegetarian recipe of taro leaves or kochu saag in Bangla. It is a very popular traditional Bengali Cuisine recipe which has. Taro leaves are the heart-shaped leaves of the taro plant (Colocasia esculenta), commonly grown in subtropical and tropical regions.
Taro leaves Saag is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Taro leaves Saag is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have taro leaves saag using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Taro leaves Saag:
- Get 7-8 Taro leaves (chopped)
- Make ready 1/2 teaspoon sugar
- Make ready to taste Salt
- Take 1 Taro root (peeled and grated)
- Make ready 4-5 4 garlic cloves(mashed)
- Take 2 Dry red chilli
- Make ready 1 green chillies
- Get 1/2 teaspoon Red chilli powder
- Take 1/2 teaspoon turmeric powder
- Make ready 100 gm Pumpkin (chopped)
- Make ready 2 Tablespoon Tamarind water
- Get 1/2 teaspoon Panchpuran
- Prepare 1/2 teaspoon Hendua (fermented Bamboo shoots)
- Take 2 Teaspoon Mustard oil
Stewed taro leaves is a classic Mauritian recipe. Leaves of the taro plant are cooked over a long period of time with light spices, tomatoes and tamarind. The result is a creamy silky texture that is. Taro leaves are medium to large in size and broad and heart-shaped, averaging up to forty centimeters in length and twenty centimeters in width.
Instructions to make Taro leaves Saag:
- Heat a kadhai pour some water and boil Taro leaves, Taro root and pumpkin and 1 green chilli together by adding Little salt and turmeric powder.
- Now on high flame just evaporate all excess water of the Saag and just mash it with the help of a Potato masher and then time to add Tamrind water, little sugar and if required more salt, red chilli powder all on medium to low flame. Just adjust accordingly.
- Now time for tempering heat a pan add mustard oil then add dry red chillies and panch furan, Hendua and mashed garlic stir it for 2 mins in low flame and add 2 drops of water then pour it all to the above prepared saag. Then enjoy with steam rice.
The leaves are dark green and smooth on the surface and. No grape leaves, fear not - Taro leaves to the rescue and personally a far better tasting green, if I may say. And if you want to avoid rice, try some healthier carbs like sweet potatoes and beets for stuffing. Taro (Scientific name: Colocasia esculenta) is a plant that is mainly grown in tropical and sub-tropical climates. It is native to Southeast Asia and Southern India.
So that’s going to wrap it up for this special food taro leaves saag recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
