Two recipes for taro leaves Taro leaves 🍃 and sautéed taro stems🌱
( 1 )
Patra pan, or Advi pan.🍃
As a gardener I always have taro leaves growing in my garden, it grows so fast and so many that I have to compost some of the leaves 🙂
Taro grows so easily, you only plant it once, they keep coming back every spring, looks amazing in the garden.
I make patra so often since I have freshly available, wanted to write recipe since llong time , recently got request for it so , finally I Decide to write it.
Taro is used as vegetable, almost whole plant is eatable, you can use roots or rhizomes as vegetables, leaves you can steam also their stems can be used as sautéed vegetables.
Let’s make taro leaves first.
Ingredients:
10 to 15 taro leaves 🍃
Two cup chickpeas flour
Couple of tablespoons rice flour
One tablespoon tarmerind paste
Couple of pieces of Jeggary
One tsp Salt to taste
Two tsp Red chilli powder more or less🌶 according to your taste
Half tsp Turmeric powder
One tsp Coriander and cumin powder
For tempering
Three or four tablespoons Oil
One tsp Mustard seeds
Pinch of Hing
Couple of tablespoons Sesame seeds
Few Green peppers
To garnish
Some Coriander leaves🌿
Shredded coconut
Prepare:
Wash, clean taro leaves and keep it in a water for few minutes then let it dry, keep it a side.
Prepare water about one cup adding tarmerind paste and Jeggary
Wash cut green peppers in long strips
Prepare batter
In a large bowl
Add chickpeas flour
Add rice flour
Add salt
Red chilli power🌶
Turmeric powder
Coriander powder
Cumin powder
Make a thick batter using water you prepare with Jeggary and tarmerind paste
Make a batter like a paste.
To make a roll
Use largest leaves first
Spread the batter keeping the darker side down
Take another leaf, place on the first one, keeping green side down, spread the batter with your fingers
Repeat about 4 To 5 Leaves
First roll about few inches of leaves from both side.
start rolling from one side
At the end place a little batter to sealed to make a roll.
Make all the rolls same way and steam them in steamer or cooker
Take out the rolls, let it cool for few minutes, cut it into round pieces
Make tempering
In a large saucepan
Add oil
Once oil gets hot
Add mustard seeds
Add sesame seeds
Add pinch of hing
Add green peppers you cut
Add pinch of salt to it
Add the patra pieces
Mix well
Now that patra is ready
Garnish with
shredded dry coconut
And
chopped coriander leaves.
Patra is ready to enjoy with ketchup, chutney and tea☕️
Hope you like this recipe:)
Do like, comment and Share to inspire others
Thank you ❤️
( 2 )
Sautéed patra stems :🌱
Instead of throwing it away the patra stems, make a patra stem vegetables
Wash all the stems first
Take it out all the outer skins by peeling
Cut the peeled stems in to small pieces
Make the tampering or Vaghar
Place couple of tablespoons oil in cooking pan
Once oil is hot enough
Add mustard seeds
Add cumin seeds
Once once seeds start spluttering
Add add couple of dry red chill
Add pinch of hing
Add cut stem pieces and mix
Add salt to taste
Add red chilli powder to your taste
Add coriander and cumin powder
Mix well
Add sugar to your taste
Add fresh lemon juice to your taste
Mix it well
Cover it
Let it cook
Stems has enough water in it so don’t need to add any water
Cook on a slow flame.
It cooks in few minutes
Once it turns soft and tender, turn off the heat
Sautéed patra stems ready to serve with favorite roti, parathas or pita bread.
Tastes delicious 🙂
Hope you like these recipes.
Do like this page and share to inspire others
Have a wonderful day friends ❤️
Kokila's Kitchen Garden 