Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, taro stem fry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
In Korea, taro is called toran (Korean: 토란: "earth egg"), and the corm is stewed and the leaf stem is stir-fried. Taro roots can be used for medicinal purposes, particularly for treating insect bites. It is made into the Korean traditional soup toranguk (토란국).
Taro stem fry is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Taro stem fry is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook taro stem fry using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Taro stem fry:
- Take 1 bundle taro stem
- Prepare 1 cup desiccated coconut
- Prepare 1/4 cup Bengal gram boiled
- Prepare 1 tsp red chilli Powder
- Prepare 1/2 tsp turmeric powder
- Make ready 1/2 tsp green chilli chopped
- Take 1 tsp nigella seeds
- Prepare 2 green chillies chopped
- Prepare To taste salt and sugar
- Take As needed oil
For pan-fried taro, use par-cooked (partially boiled) tubers, peeled or unpeeled. Cut into slices between ¼ and ½-inch thick. Adjust the heat so that the slices sizzle but do not smoke. Stir fry for sometime; Add prawns and stir; Then cover cook until the Taro stems are cooked thoroughly and are mash-able.
Instructions to make Taro stem fry:
- Chop the stem and steam
- Heat oil and temper nigella seeds and green chillies
- Add taro stem fry well adding salt and turmeric powder and cover till it is soft
- Add Bengal gram and coconut and fry
- Add red chilli Powder and mix well
- Finally add sugar and mix well
Add a little water if required; Mash the taro stem a bit and switch off the flame; Your Chingri diye kochur loti Prawn - taro stem curry is ready to serve with steamed rice! It's ready to serve, let's taste. Taro stems are the young leaf stalks, or petioles, of the Taro plant. The stems are typically from the young, new-growth leaves, though the stems of C. esculenta can be eaten when they are more mature.
So that’s going to wrap it up with this special food taro stem fry recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
