Taro Stem Spinach

"Taro spinach" is not a common or widely recognized term for a specific vegetable or dish. It's possible that it could be a regional or local name for a particular variety of spinach or a dish that combines taro with spinach, but without more specific information, it's challenging to provide precise details.

Taro (Colocasia esculenta) is a starchy root vegetable, while spinach is a leafy green vegetable. They are typically not combined in traditional culinary preparations.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Bangladeshi

Servings 5

Ingredients

Taro stem- 500 gm, salt to taste, Green chili 3 pcs, Garlic paste 1 tsp, cooking oil 2 tbsp, fennel seed 1/2 tsp cinnamon 1, Dry leaves 3 pcs, Garlic 2 tbsp., dry red chili two pcs, coriander powder 1/2 tsp

Instructions

Instructions: Check and clean first; if you are buying from the local market, there would be dry leaves inside. After that, take a big bowl soaked for a while in water. Then rinse it in a sieve. Now it's time to cut. You can cut it in big sizes. Then, it is time to stream it for stream; take a pan. Turn the flame on low, Then, add the stem to the pan. Cover with a lid for a few moments. When the stem starts to stream, add a pinch of salt. Add Green chili three pcs, Garlic paste, 1 tsp. Mix it properly and cover it for 5 minutes; the flame will remain low. In between, you have to check one or two times. Then, take it out from the stove. Take a pan, Add cooking oil 2 tbsp, fennel seed 1/2 tsp, cinnamon 1, Bay leaves three pcs. When its fried, add Garlic 2 tbsp, dried red chili two pcs, coriander powder 1/2 tsp. Turn the flame medium to low. Now add the half-cooked stem. Mix it properly so that all ingredients can be mixed.