Taro Stem(Chembu Thandu) Stir Fry

Taro Stem Stir Fry is an excellent source of fibre,vitamins C and E,pottasium,magnesium and folic acid.It should boiled before eating,in order to remove the oxalates that cause irritation of the tongue.

Taro Stem(Chembu Thandu) Stir Fry | Pachakam

Taro Stem(Chembu Thandu) Stir Fry

Taro Stem Stir Fry is an excellent source of fibre,vitamins C and E,pottasium,magnesium and folic acid.It should boiled before eating,in order to remove the oxalates that cause irritation of the tongue.

Category : Vegetarian, Others

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By Adeela Shamnas

Published On: 04 Dec 2016

Rating: 4
8 Votes, 0 Reviews
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10 Minutes
Served : 3
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Directions (Click image to enlarge it)

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Step 1 Taro Stem(Chembu Thandu) Stir Fry Recipe

Step 1

Peel off the outer soft skin as we do in plantains.

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Step 2 Taro Stem(Chembu Thandu) Stir Fry Recipe

Step 2

Chop the cleaned stem,curry leaves and green chilly

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Step 3 Taro Stem(Chembu Thandu) Stir Fry Recipe

Step 3

Heat oil and splutter mustard seed,add chopped taro stem,green chilly and salt.never add a drop of water.now cover and cook bone low flame for 10 minutes.

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Step 4 Taro Stem(Chembu Thandu) Stir Fry Recipe

Step 4

Taro stem stir fry is ready to serve.

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