Taro Curry: A Famous Konkani Cuisine
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Taro is a tropical plant grown primarily for its edible corms, a root vegetable also known as colocasia esculenta among many other names. It is the most widely cultivated species of several plants in the family of Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams), and taro is believed to have been one of the earliest cultivated plants. 

The English term taro was borrowed from the Maori language of New Zealand when Captain Cook first observed plantations of Colocasia tubers there in 1769. The form taro or talo is widespread among Polynesian Languages.   

In India, taro or eddoe is a common dish served in many ways. In Maharashtra, in western India, the leaves, called alu che paana, are de-veined and rolled with a paste of gram flour. Then seasoned with tamarind paste, red chili powder, turmeric, coriander, asafoetida, and salt, and finally steamed. These can be eaten whole, cut into pieces, or shallow fried and eaten as a snack known as alu chi wadi. Alu chya panan chi patal bhaji a lentil and colocasia leaves curry is also popular. In Goan as well as Konkani cuisine taro leaves are very popular. 

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 3 

Ingredients:

  • 15 Tender Taro Leaves and Stalk 
  • 10 Bilimbi Fruit (Medium size cut into 4 pieces each)
  • ½ cup Freshly Grated Coconut
  • 5-6 Green Chili
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Mustard Seeds
  • 8-9 Sweet Neem or Curry Leaves
  • 1 tsp Coconut Oil
  • ½ cup Water

Method:

  • Peel the outer layer of the Taro leaf stalk
  • Chop the stems into smaller pieces 
  • Once done set them aside
  • Cut 10 medium-sized Bimbili into four pieces each
  • Once done set aside
  • In a pan add coconut oil
  • Add mustard seeds and allow them to sputter
  • Once done, add curry leaves 
  • Sauté well
  • Add the diced bilimbi and sauté for 5 seconds
  • Add the cut taro stalk 
  • Mix well
  • Add salt and turmeric powder
  • Add half a cup of water
  • Mix everything well
  • Cook on medium heat for 10-15 minutes or until the taro stalk and leaves are soft and cooked through
  • In a blender, add grated coconut, and green chilies 
  • Blend well into a coarse paste 
  • Once done set aside
  • Once the taro stalk and leaves are cooked, add the ground paste and let it cook 
  • Mix well
  • Do not add more water
  • Cook for another 5 to 7 minutes
  • Once done turn off the heat

A tall-growing variety of taro is extensively used on the western coast of India to make patrode,  patrade, or patrada a dish with gram flour, tamarind, and other spices.