Very few people know about the huge nutritional benefits of Colocasia that is widely used in Southeast Asian cuisines. Each part of this plant is edible and contains Calcium, Beta carotene, Iron, Vitamin C and A. Colocasia stems are the tender stringy leaf stalks harvested at the early stage. With a resemblance to asparagus, this low carb and gluten-free fibrous vegetable can be stir-fried, added in soups or mixed vegetables. Non-vegetarians can add small prawns, small fish or dry fish to make it more flavourful. One such preparation that I relish is stir-fried prawns with this magnificent vegetable that is a perfect blend of nourishment and taste. Try this stir-fry recipe of these succulent stems loaded with the sweet flavourful prawns that makes it an ideal addition to your platter.

Ingredients:
Small prawns: 250 gm
Baby colocasia stems: 500 gm (Clean and cut in 2 inches size)
Onion: 1 (Small size, sliced)
Garlic: 10-12 cloves (Smash roughly)
Green chillies: 4-5 (slit)
Juice of half lemon
Turmeric powder: 1-2 teaspoons
Salt: As per taste
Mustard oil: 2-3 tablespoons
Coriander leaves: for garnishing

Preparation: 30 to 40 minutes, serves 4-5 persons.

Step 1: Heat kadhai and add mustard oil. Once the oil is hot enough add onion, stir it for about 30 seconds and add the smashed garlic. Fry it for a minute and add the prawns. Now saute the prawns along with the onion and garlic for 2-3 minutes in medium flame.

Step 2: Add green chillies, turmeric powder and salt, stir it for a couple of minutes. Add the colocasia stems and saute for 1-2 minutes. Sprinkle a little water over it with your hand and cover it. Let it cook for 10-15 minutes on low flame.

Step 3: The colocasia stems are very tender vegetable. It doesn’t take much time to cook. So after 10-15 minutes take off the lid and stir fry it in low to medium flame for about 3-5 minutes. Squeeze half of a lemon juice over it and toss chopped coriander leaves. Give a gentle stir and turn the gas off.

 Garnish with fresh coriander leaves and serve it hot as a side dish.