Stewed taro leaves

Ingredients :

1/2 kg fresh taro leaves

Water

Salt

2-3 small onions, 1 red dry chilli, 8-10 curry leaves, 2 tablespoon ginger garlic paste, tomato puree, tamarind paste without seeds soaked in water.

oil

Procedures :

1.Soak 1/2 kg of taro leaves in a vessel containing water for one hour.

2.After one hour, a darker liquid will be seen. Drain the water. Wash again the taro leaves.

3. Add fresh water to the taro leaves and soak again for 4 hours. (To prevent itchiness and any allergic reaction to taro leaves.)

4. Parboil taro leaves in boiling water for 3-5 minutes. Drain the water and reserve taro leaves in a bowl.

5. Cut onions into thin slices.

6. Wash 8-10 curry leaves.

7. Have a dry red chilli ready.

8. Get 1 tablespoon of ginger/garlic paste.

9. Have tomato puree ready in a bowl.

10. Put 2-3 tablespoon of tamarind paste without seeds in 1/2 bowl of water. Allow to dissolve.

11.In a pressure cooker, sauté onions, curry leaves, ginger garlic paste. Stir. Allow to cook for a few minutes on medium flame.

12. Add the parboiled taro leaves. Stir again.

13. Add pinch of salt.

14. Add tamarind water in taro leaves mixture. Stir. Cook for some minutes.

15. Add tomato puree and cook again for 1-2 minutes.

16. Add one small bowl of water (1 cup) to the taro leaves mixture and cook for 3 minutes.

17. Now close the pressure cooker with the lid. Allow taro leaves to be cooked some more time.

When the whistle blows, open lid and check cooking.

18. With the spatula you can crush easily larger leaves and cook for a few minutes till all liquid evaporates. It will be a thick consistency of stewed taro leaves.

Serve stewed taro leaves with rice, paratha, puri, naan…