Colocasia Stem Sauté
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
Serves: 2
- 2 cups - Colocasia stem
- 2 tbsp - healthy oil as coconut oil
- 1 small onion
- ½ tsp - pure turmeric powder
- ¼th tsp - black mustard seeds
- ¼th tsp - cumin
- ¼th tsp - cumin
- 5-8 green or red chilies depending on the variety
- ½ tsp - ginger garlic paste
- 5 curry leaves
- cilantro
- 1½ tbsp - Freshly grated coconut
- Healthy salt as Himalayan or sea salt.
- Depending on how aged stems are, stems might have fibery skin. Peel colocasia stems if you see thick skin.
- Then cut stems into small pieces.
- Dice onion. Slit green chilies.
- Add coconut oil to a pot. Heat to medium.
- If using red chilies, add to oil. Cook for 40 seconds.
- Add mustard seeds. When they splutter, add cumin. Cook for 30 seconds.
- Add green chilies (if using) and onion. Cook for 4-5 mins till onion is translucent.
- Add ginger garlic paste and curry leaves. Stir.
- Add colocasia stem. Stir. Close lid.
- Stir every 3-4 mins till stems are cooked.
- Add coconut and cilantro. Turn off the stove.
- Serve with rice, brown rice, quinoa or roti.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/colocasia-stem-saute/
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