How to Cook Delicious Taro leaves Saag

Name: How to Cook Delicious Taro leaves Saag
Prep time: 17 min
Cook time: 2 h
Cuisine: American
Ingredients: 7-8Taro leaves (chopped); 1/2 teaspoonsugar; to tasteSalt; 1Taro root (peeled and grated); 4-54 garlic cloves(mashed); 2Dry red chilli; 1green chillies; 1/2 teaspoonRed chilli powder; 1/2 teaspoonturmeric powder; 100 gmPumpkin (chopped); 2 TablespoonTamarind water; 1/2 teaspoonPanchpuran; 1/2 teaspoonHendua (fermented Bamboo shoots); 2 TeaspoonMustard oil

Sam Morgan

Recipe

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How to Cook Delicious Taro leaves Saag Delicious, fresh and tasty.

Taro leaves Saag. 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.

Also known as Taro leaves in English, in other languages it has own its unique names. • Arvi ka Saag in Hindi • Alu che paan in Marathi • Alu na paan in Gujarati • Kochu in Bengali • Sarue in Odiya.

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.

You can cook Taro leaves Saag using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Taro leaves Saag

Prepare 7-8 of Taro leaves (chopped).
It’s 1/2 teaspoon of sugar.
You need to taste of Salt.
You need 1 of Taro root (peeled and grated).
You need 4-5 of 4 garlic cloves(mashed).
Prepare 2 of Dry red chilli.
It’s 1 of green chillies.
You need 1/2 teaspoon of Red chilli powder.
It’s 1/2 teaspoon of turmeric powder.
It’s 100 gm of Pumpkin (chopped).
Prepare 2 Tablespoon of Tamarind water.
It’s 1/2 teaspoon of Panchpuran.
You need 1/2 teaspoon of Hendua (fermented Bamboo shoots).
It’s 2 Teaspoon of 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 leaves are the heart-shaped leaves of the taro plant (Colocasia esculenta), commonly grown in subtropical and tropical regions.

Taro leaves Saag step by step

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..

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.

No grape leaves, fear not - Taro leaves to the rescue and personally a far better tasting green, if I may say.

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Saag Paneer is a classic Indian curry spinach recipe with paneer cubes which are stewed together Saag Paneer is actually a dish I wasn't interested in trying at first based only on the looks of the dish.