How to clean and cook Terem leaves

Also called Taro, Alu, Colocassia, Pathra leaves are high in nutrition and Iron rich.  Available in plenty in the monsoon, they grow abundantly in and around gardens and fields and along the roadside where there is plenty of greenery.  However it is only the leaves that have red/purple stems that are edible and those that have green stems cannot be consumed.

Terem/Taro/Alu leaves and Alssone Curry

Ingredients

15 Terem leaves and 3 to 4 stems

1 cup Alsande/Alsone beans (or 15 jackfruit seeds or 1 cup Black eyed beans)

1 cup fresh grated coconut

1 tsp. cumin seeds

1 tsp. mustard seeds

1 tsp. turmeric powder

1” pc cinnamon stick

2 cloves

2 red chillies

5 flakes garlic

1 medium onion

2 medium tomatoes

8 Kokum petals

1 tsp. Salt or to taste

2 tbps. Coconut oil

Wash the leaves well and wash and peel the stems.  Chop finely.  Apply some oil on your hands or wear gloves to avoid the itchy feeling on your hands post cleaning.  Slice the onion and tomatoes and keep aside. Wash and boil the alsone beans till tender.  Add salt and then add the chopped terem leaves and stem and cook 10 minutes.  Meanwhile, dry roast the fresh coconut and grind with the cumin, mustard, chillies, garlic, turmeric cinnamon and cloves to a smooth paste.  Take another vessel and when hot, add the oil and fry the sliced onion till light brown.  Then add the tomatoes and when soft add the ground masala paste and sautee for 3 minutes.  Add the kokum petals. Then add the boiled alsone and terem leaves to the gravy alongwith water from the rinsed masala jar and additional water if thinner gravy is required.  Adjust seasoning and cook 15 minutes till oil surfaces.  Remove to a serving dish and serve hot with rice or poee or any bread for a sumptuous and healthy local and seasonal meal, protein and iron rich!!