2. In a large pan, add 1175 gms taro leaf stems / kochur saak, 1 tsp salt, 1 tsp turmeric powder, 1.5 tbsp tamarind, 1 tbsp sugar and let it boil with the lid covered.

3. Once the stems are soft and mushy, drain the excess water and remove the tamarind. (the taro stems have a tendency of sore throat. the use of tamarind and draining the excess water reduces that)

4. In a heavy bottomed pan, add 50 gms oil and the tempering ingredients namely 1/2 tsp kalonji / nigella seeds, 2 dry red chillies, 1 bay leaf, 1/2 inch cinnamon stick. saute till a nice aroma comes out.

5. Add the soaked chickpeas and 1/2 inch grated ginger.

6. Next add in the boiled taro stems.

7. Add 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/3 cup grated coconut, 2.5 tsp sugar, 1 tsp salt and 6-7 green chillies slit in halves.

8. Cook for sometime till all the ingredients are incorporated properly.

9. Add 1/2 tsp ghee and 1/4 tsp garam masala powder and turn off the flame. serve it with hot steamed rice.

Notes

This side dish serves 6!!