Description:
Colocasia or Taro are often used in Asian cusisines. But before cooking the Taro make sure you buy the ediable ones that are sold in supermarkets. Colocasia plants grows almost everywhere in hot places and there are poisonous varities too, so do not pluck them and cook without knowing is it ediable.
Ingredients:
1. Colocasia/Taro stem - 5 to 6
2. Curry leaves
3. Grated coconut - 3 spoons
4. Onion - 1/2
5. Green chilli - 1
6. Oil
7. Turmeric powder -1/2 tspn
8. Chilli powder - 1 tspn
9. salt to taste
Procedure:
Wash the Taro stem and peel off the outer skin, well its not mandatory as you can do it if you want. Cut it into tiny pieces. Once you finish cutting the stem, squeeze the stem to drain the excess water out of it then transfer it to a different bowl. Add chopped onions and green chillies to it. Take a skillet and pour oil. Add the stem to it and close the lid. This dish takes very minimal time to cook. Open the lid and chcck the stem, if its almost half cooked then add the chilli powder, turmeric powder, grated coconut and salt. Close and cook till then stem is fully cooked. You can add dry chillies too for a visual treat. Thats all, ready to be served with rice and some dal. Enjoy!!
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