Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, taro leaves saag. One of my favorites. This time, I will make it a bit unique. This will be really 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 current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Taro leaves Saag is something that I’ve loved my entire life.

To begin with this particular 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:

1. Take 7-8 Taro leaves (chopped)
2. Get 1/2 teaspoon sugar
3. Make ready to taste Salt
4. Take 1 Taro root (peeled and grated)
5. Take 4-5 4 garlic cloves(mashed)
6. Make ready 2 Dry red chilli
7. Take 1 green chillies
8. Make ready 1/2 teaspoon Red chilli powder
9. Make ready 1/2 teaspoon turmeric powder
10. Prepare 100 gm Pumpkin (chopped)
11. Prepare 2 Tablespoon Tamarind water
12. Get 1/2 teaspoon Panchpuran
13. Take 1/2 teaspoon Hendua (fermented Bamboo shoots)
14. Make ready 2 Teaspoon Mustard oil

Stewed taro leaves is a classic Mauritian recipe. 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 leaves are medium to large in size and broad and heart-shaped, averaging up to forty centimeters in length and twenty centimeters in width.

Steps to make Taro leaves Saag:

1. 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.
2. 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.
3. 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.

The leaves are dark green and smooth on the surface and. 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 (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.

So that’s going to wrap it up with this special food taro leaves saag recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!