Ingredients with Measurements:
- 1 bunch of taro leaves (washed and chopped)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp oil
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds.
2. Once the cumin seeds start to splutter, add the chopped onions and garlic.
3. Sauté until the onions turn translucent.
4. Add the chopped taro leaves and mix well.
5. Add coriander powder, turmeric powder, red chili powder, and salt.
6. Mix well and cook for 10-15 minutes on low heat.
7. Stir occasionally to prevent the leaves from sticking to the pan.
8. Once the leaves are cooked, turn off the heat and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- Taro leaves can be substituted with spinach or kale.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add grated coconut for a sweet and nutty flavor.
Tips and tricks:
- Make sure to wash the taro leaves thoroughly to remove any dirt or debris.
- Use a non-stick pan to prevent the leaves from sticking to the pan.
- Add a splash of water if the leaves start to dry out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Serve with dal or raita.
Troubleshooting advice:
- If the leaves are too tough, cook for a longer period of time.
Food safety advice:
- Make sure to wash the taro leaves thoroughly before cooking.
Food history:
- Tarasari Bhaji is a traditional Indian dish that originated in the state of Maharashtra.
Flavor profiles:
- Spicy, earthy, and slightly bitter.
Serving suggestions:
- Serve as a side dish or as a main course.
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Region: Indian