Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, taro leaves saag. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Taro leaves Saag is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Taro leaves Saag is something that I have loved my entire life.
Taro leaves Saag #flavour, #spicy,This is a traditional recipe prepared in western parts of Odisha. Cut Taro leaves into long strips after removing the outer layer. Grate Coconut using a manual or electric grater. Around ⅔ Cup of grated coconut required for this recipe.
To get started with this recipe, we must prepare a few components. You can have taro leaves saag using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Taro leaves Saag:
- Get 7-8 Taro leaves (chopped)
- Prepare 1/2 teaspoon sugar
- Make ready to taste Salt
- Get 1 Taro root (peeled and grated)
- Prepare 4-5 4 garlic cloves(mashed)
- Take 2 Dry red chilli
- Get 1 green chillies
- Make ready 1/2 teaspoon Red chilli powder
- Get 1/2 teaspoon turmeric powder
- Make ready 100 gm Pumpkin (chopped)
- Get 2 Tablespoon Tamarind water
- Take 1/2 teaspoon Panchpuran
- Get 1/2 teaspoon Hendua (fermented Bamboo shoots)
- Make ready 2 Teaspoon Mustard oil
Crushed leaves and stems are mixed with de-husked urad daal (black lentils) and then dried as small balls called badi. These stems may also be sun-dried and stored for later use. Colocasia leaves are green coloured heart shaped leaves of the plant which is rich in many nutrients. When buying these leaves look for light and bright green leaves which are fresh, not limp.
Steps 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.
Colocasia leaves are green coloured heart shaped leaves of the plant which is rich in many nutrients. When buying these leaves look for light and bright green leaves which are fresh, not limp. While colocassia root is more commonly eaten by many, its leaves also find place in our kitchen. Giant Taro leaf, we locally called it as Bumbai Kochu Shak is one type of taro tree but much bigger than normal taro tree. This taro stem or leaf or both can.
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