Kolkasia khadra – Green taro roots

Fady Salah
2 Min Read

Kolkasia khadra – Green taro roots

Ingredients

  • 1 kg taro roots – kol-kas-ia
  • 4 cups chicken broth – ma-gee fe-rakh
  • 1 tbsp lemon juice – a-seer la-moon
  • 1 tbsp ghee or margarine – zeb-da or sam-na
  • ½ bunch coriander, chopped – koz-ba-ra
  • ½ bunch dill, chopped – sah-bat
  • 1 bunch swiss chard – sal’
  • 8 medium cloves garlic – tom

Directions

  • Peel and cut the kolkasia into bite size cubes. Wash the kolkasia cubes very well under hot running water and drain.
  • Heat the broth in a medium deep pan over medium heat and bring to boil. Add the kolkasia cubes and lemon juice. Leave to boil for 45-60 minutes until tender.
  • Melt the ghee or margarine in a skillet over high heat. Add the garlic, coriander, dill and sal’. Stirfry until the vegetables are dark green, 3-5 minutes. Take off the heat and leave to cool.
  • Pour the contents of the skillet in a blender and blend until smooth. If the texture is too thick, add an extra ¼ cup broth.
  • Add the blended mixture to the kolkasia and broth in the pan. Leave to boil for 3-5 minutes. Serve immediately with tomato sauce and rice.

 

 

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