Ingredients
- Taro stem – 2 to 3 nos
- Birds eye chilli – 7 to 8 nos
- Garlic – 6 to 7 nos
- Cumin seed – 1 tsp
- Grated coconut – 1 cup
- Turmeric powder – 1/2 tsp
- Mustard seed – 1 tsp
- Malabar tamarind – 1 nos
- Salt – 1 or 2 tsp
- Oil – 1 or 2 tsp
Method
- First, we have to cut the taro stem lengthwise and peel off the outer skin.
- Clean it well, chop the stem into small pieces and set it aside.
- Then grind the bird’s eye chilli into a fine paste.
- Again, we have to grind the grated coconut and turmeric powder.
- Now add the garlic and cumin seeds grind them well into a coarse paste and keep aside.
- Add salt to the chopped taro stem mix them well. .
- Squeeze out the thick water and keep it aside.
- Heat oil in a pan, add mustard seeds and let them splutter.
- Then add dry red chilli and shallots.
- Saute them well for a few minutes.
- Then add chopped taro stems and saute them well for a few minutes.
- Add the coarsely ground coconut mix and salt.
- Saute and cook them well for a few minutes.
- Then add malabar tamarind.
- Cover them and cook them well.
- Remove the lid and saute them well.
- Cook for a few minutes, remove from the fire and set aside.
- Serve the tasty taro stem stir fry with meals.
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