Tagong Rita | Boiled Taro Stalks

 

Taro is an important staple vegetable in the Northeast India and much of Asia. We grow Taros along with our main crop and harvest it during winters and store it up for months for later use. Taro leaves and stems or 'Tagong' as it's called in Garo is quite edible when it's fresh and needs to be boiled or blanched to be edible, much like mustard or turnip greens. The leaves and stalks are loaded with beta-carotene, calcium and contain vitamin C. Taro is a good source of fiber low in sodium and low in calories. This simple dish involves boiling Taro shoots and stem with slit green chilies and sliced onions to give a earthy flavor. Lets Connect! Twitter: https://twitter.com/Eat_Your_Kappa Facebook: https://www.facebook.com/EatYourKappa/ Instagram: https://www.instagram.com/eatyourkappa/ Blogger: http://eatyourkappa.blogspot.in/