Colocasia leaves are popular for dishes like Patrode and Patra, but did you know the stems are just as delicious? Instead of discarding them, turn them into this wholesome, traditional curry that's perfect with a bowl of steamed rice. 

Also view recipe: Arbi Patte ki Sabzi

Ingredients

For the Curry

• ▪️8-10 tender colocasia stems

• ▪️½ cup black chickpeas (kala chana), soaked overnight and cooked

• ▪️1 small piece jaggery

• ▪️Salt to taste

• ▪️Water as required

For the Masala

• ▪️8-10 dry red chillies

• ▪️2 tbsp coriander seeds

• ▪️1 cup freshly grated coconut

• ▪️6-8 garlic cloves

• ▪️½ tsp turmeric powder

• ▪️Small lemon-sized piece of tamarind

Method

Step 1: Prepare the Stems

Wash the colocasia stems thoroughly. Remove the tough outer fibres and cut them into 1-inch pieces. Boil the stems in water until they become soft and tender.

Step 2: Cook the Black Chickpeas

Soak the kala chana overnight. Pressure cook until soft but still holds its shape.

Step 3: Prepare the Masala

Dry roast the coriander seeds until fragrant. Lightly roast the dry red chillies and garlic. Add the grated coconut and roast gently. Mix in turmeric and tamarind. Grind everything into a smooth paste with a little water.

Step 4: Cook the stems

Add the cooked colocasia stems and black chickpeas to a pot.

Step 5: Add ground masala paste 

Stir in the freshly ground masala. Add water to adjust the consistency. Season with salt and simmer for 10–15 minutes.

Step 6: Finish with jaggery  

Finish with a small piece of jaggery and cook for another 2–3 minutes. Serve hot with steamed rice.

Also view recipe: Arbi Patte ki Sabzi

Ayurvedic Benefits

In Ayurveda, the monsoon season (Varsha Ritu) is believed to weaken Agni (digestive fire), making digestion slower and heavier. Traditional recipes like this are thoughtfully prepared with ingredients that support digestion while making seasonal vegetables easier to enjoy.

▪️Supports Healthy Digestion

The combination of garlic, coriander, tamarind, and spices helps make the meal lighter and more digestible during the rainy season.

▪️Rich in Dietary Fibre

Colocasia stems and black chickpeas provide fibre that supports regular bowel movements and overall gut health.

▪️Nourishes with Plant-Based Protein

Black chickpeas add protein and essential minerals, making the curry wholesome and satisfying.

▪️Traditionally Prepared for Better Digestibility

Colocasia stems naturally contain calcium oxalate crystals that may cause irritation if eaten improperly. Boiling them well and cooking them with tamarind is a traditional practice that improves their digestibility.

▪️A Seasonal Monsoon Comfort Food

Prepared with fresh coconut, warming spices, and seasonal vegetables, this curry reflects Ayurveda's principle of eating according to the season to support overall well-being.

Tips

• ▪️Always use young, tender stems for the best texture.

• ▪️Peel away the outer fibres before cooking.

• ▪️Do not skip the tamarind - it balances both the flavour and the traditional preparation of the stems.

• ▪️Enjoy fresh with steamed rice for a nourishing monsoon meal.