This is another traditional recipe from the Kerala region. This Taro Stem Stir Fry is served as a side dish with Sambar Rice or Dal Rice etc.
I always like to use every part of the vegetable as possible if it is nutritious. Usually, people use the taro leaves (arbi leaves) and discard the stems. Next time, you can just chop the stems up and store it to make a deliciously nutritious dish the next day. I love this dish as the taro stem is rich in fiber content. Taro is generally grown in the backyard of every house in the Kerala region. The stem is too thick – about an inch in diameter. It is slit and chopped to make this dish.
Finely Chopped Taro Stems – 1 cup
Oil – 1 tbsp
Mustard Seeds – ½ tsp
Curry Leaves – from 2 twigs
Onion Medium Sized – 2 (Finely Chopped)
Green Chillies – 2 (of less spicy variety)
Salt – to suit one’s taste
Turmeric Powder – 1 pinch
Grated Coconut – 2 cups
Green Chillies – 3
Shallots – 6
Cumin Seeds – ½ tsp
Peel off the skin of the Taro stem and chop the stem finely. Take it in a bowl. Add ¼ tsp of Salt. Mix well. Keep aside for 15 to 20 minutes. Now, squeeze them well and take out the water content. Keep aside.
Heat the Oil in a pan. Crackle Mustard Seeds in it, chopped Curry Leaves, Onion and Green Chillies. Sauté till the Onion turns translucent.
Add the ground Masala, Turmeric Powder and Salt. Sauté for 2 to 3 minutes in low flame.
Squeeze the chopped Taro Stems and add to the above. Mix well. Cover with a lid. Cook for 5 to 6 minutes in low flame till the Taro stem is cooked well. Stir them occasionally while cooking.
Transfer to a serving bowl.