#covid19# lockdown cooking special# taro stem, taro leaves and bilimbi recipes

Today’s special side dishes for lunch is cooked from the ingredients of our garden except the condiments. New cooking ideas are emerging based on law of minimalism. Today the dishes are from taro stem, taro leaves and tender bilimbi.

Taro leaves and stems are rich in vitamin C and other vitamins and minerals. The anti inflammatory, anti cancer and analgesic properties are high lights. They are low in calories and contains dietary fibre.

Taro stem masala curry 

Taro stem 6, peel out the outer skin, cut in to slender pieces, onion 2, garlic cloves 8, ginger 2inch piece, tomato 1, all thinly sliced, green chilli 4, silted 

Coconut oil 2tbsp., curry leaf 2 sprigs, chicken masala powder 1tbsp., salt to taste and coconut milk 1cup.

Heat oil in an earthen pot, drop in curry leaves followed by onion, garlic and ginger. Allow to become tender, add green chilli and tomato. Sauté till tender, add taro stems, salt and allow to cook. The of the stems is enough to cook. Close with a lid and allow to cook for five minutes in low flame. Add chicken masala, cook for two more minutes. Add coconut milk. Allow to bubble. Masala curry is ready. Transfer into a serving bowl.

Taro leaf in yogurt 

Taro leaves are to take special care before cooking. The acrid taste is be removed. Wash the whole leaves. Cut the leaves thin. Dip the leaves in turmeric and salt water for 5 to 10 minutes. Wash it thoroughly and allows to drain. Immerse the cut  leaves in a wok of boiling water for three or four minutes. Drain out the water and keep aside.

Onion 1, garlic 2 cloves, both chopped, green chilli 2 silted, coconut oil 1tbsp., cumin and mustard seeds 1/4 tsp. each, red chilli dried 2, turmeric powder 1/2 tsp., chilli powder 1/3tsp., thick yogurt 1cup, salt to taste, sugar 2tsp.

Heat oil in a shallow pan, drop in mustard and cumin seeds followed by red chilli, allow to splutter. Add onion, garlic and salt , sauté it till tender, add turmeric and chilli powders, mix it and add the boiled taro leaves, mix with a fork to avoid crumbling. Put in low flame and add sugar and yogurt. Combine well with the fork. Transfer into the serving bowl. Prefer tender leaves to avoid the itching.

Bilimbi Thoran 

Bilimbi is rich in vitamins and minerals. Reduces blood sugar and high cholesterol levels.

Tender bilimbi 2 handfuls, cut head and tail. Wash it and drain. Chop it.

Shallots 12, garlic cloves 4, both chopped

Coconut oil 1tbsp., cumin and mustard seeds 1/3 tsp. each, red chilli dried 2, curry leaves a sprig, turmeric and chilli powders 1/3tsp. each, grated coconut 1 cup.

Heat the oil in a shallow pan, drop in mustard and cumin seeds and allow to splutter, drop in red chilli followed by curry leaves, onion and garlic. Allow to sauté. Add salt , turmeric and chilli powders, mix well, add bilimbi, combine well and allow to cook. It gets cooked fast. Add the coconut. Combine well. Thoran is ready.