Niramish Kochu Shaak (Taro Stems with Chana & Coconut)

For the taro stems

1. Peel the outer fibrous layer off the taro stems.

   Taro stems contain needle-like calcium oxalate crystals that can cause itchiness. Wear gloves or coat hands with oil if sensitive.

2. Cut the stems into 4-cm segments.

3. Rub and wash the cut stems thoroughly, changing the water multiple times until no longer slimy.

4. Transfer the washed taro stems to a pressure cooker with salt and water.

5. Pressure-cook for 2 minutes after reaching full pressure, then release the pressure.

   Then 2 min of waiting

6. Strain the cooked taro stems thoroughly to remove as much liquid as possible and set aside.

To cook

7. Heat mustard oil in a wok or kadai.

8. Add the dried red chilli, bay leaf, and slit green chillies.

9. Add the panch phoron and let it splutter.

10. Add the soaked Bengal gram and salt, and fry for 1 minute.

11. Add the grated coconut and fry until golden.

12. Add the cooked, drained taro stems and stir to combine.

13. Add turmeric powder and sugar, stirring well.

14. Add two more slit green chillies.

15. Fry over medium heat, spreading the mixture across the wok, until all moisture evaporates and the mixture turns golden-brown and fudge-like, 12–15 minutes.

16. Transfer to a serving dish and top with a little extra grated coconut and a green chilli.