Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special 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.
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 favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Taro leaves Saag is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook taro leaves saag using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Taro leaves Saag:
- Prepare 7-8 Taro leaves (chopped)
- Take 1/2 teaspoon sugar
- Take to taste Salt
- Get 1 Taro root (peeled and grated)
- Prepare 4-5 4 garlic cloves(mashed)
- Take 2 Dry red chilli
- Prepare 1 green chillies
- Get 1/2 teaspoon Red chilli powder
- Get 1/2 teaspoon turmeric powder
- Get 100 gm Pumpkin (chopped)
- Take 2 Tablespoon Tamarind water
- Prepare 1/2 teaspoon Panchpuran
- Get 1/2 teaspoon Hendua (fermented Bamboo shoots)
- Take 2 Teaspoon Mustard oil
Take boiled Saag in a Bowl and add boiled milk, Turmeric Powder, ½ Tsp. salt, Cumin Powder. 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. The leaves are dark green and smooth on the surface and. Stewed taro leaves is a classic Mauritian recipe.
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.
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 ( 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. The Best Taro Leaves Recipes on Yummly
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