Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, taro leaves saag. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Taro leaves Saag is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Taro leaves Saag is something which I’ve loved my whole life. They’re fine and they look wonderful.
Taro leaves are the heart-shaped leaves of the taro plant (Colocasia esculenta), commonly grown in subtropical and tropical regions. While generally known for its edible, starchy root. Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), or kalo (see §Names and etymology for an extensive list).
To begin with this recipe, we must first prepare a few ingredients. You can cook taro leaves saag using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Taro leaves Saag:
- Get 7-8 Taro leaves (chopped)
- Prepare 1/2 teaspoon sugar
- Get to taste Salt
- Prepare 1 Taro root (peeled and grated)
- Get 4-5 4 garlic cloves(mashed)
- Make ready 2 Dry red chilli
- Take 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
- Prepare 1/2 teaspoon Panchpuran
- Get 1/2 teaspoon Hendua (fermented Bamboo shoots)
- Make ready 2 Teaspoon Mustard oil
The result is a creamy silky texture that is. Wash Kochu Saag or Taro Leaves properly and then take those in a deep bottom pan with ½ Tsp. of Salt. Take boiled Saag in a Bowl and add boiled milk, Turmeric Powder, ½ Tsp. salt, Cumin Powder. Taro ( Scientific name: Colocasia esculenta ) is a plant that is mainly grown in tropical and sub-tropical climates.
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.
It is native to Southeast Asia and Southern India. 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 leaves are the heart-shaped leaves of the taro plant (Colocasia esculenta), commonly grown in subtropical and tropical regions. The Best Taro Leaves Recipes on Yummly
So that is going to wrap it up for this exceptional food taro leaves saag recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
