Talleli Tanti

Name: Talleli Tanti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g colocasia stems (tender, peeled and chopped into 1-inch pieces); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.25 tsp salt; 1 tsp lemon juice; 1 tbsp fresh coconut (grated, for garnish); 1 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(27)

TASTE SCORE

7/10

A rustic Maharashtrian-style stir-fry where tender colocasia stems are peeled, chopped, and sautéed with minimal spices until soft and slightly crisp at the edges. The natural earthy flavor of the tanti shines through with a gentle tempering of mustard seeds and curry leaves, making it a simple, healthy side that pairs beautifully with dal-rice or bhakri.

PREP

15m

COOK

15m

SERVES

1 KATORI

59 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the colocasia stems.
1.Wash the colocasia stems thoroughly and peel off the outer fibrous skin.
2.Chop the tender inner stems into 1-inch pieces and set aside.
TIPWear gloves or oil your hands lightly — the sap from taro stems can cause mild itching.
temper · ~2 min
Make the tempering.
1.Heat 2 tsp oil in a heavy-bottomed pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and curry leaves, stir until fragrant (10 sec).
4.Drop in the slit green chilies and sauté for a few seconds.
saute · ~4 min
Sauté the onions.
1.Add the finely chopped onion to the tempering.
2.Cook, stirring occasionally, until the onion turns soft and translucent (3-4 min).
TIPDon't let the onions brown too much — they should just soften to bring sweetness.
saute · ~10 min
Cook the colocasia stems.
1.Add the chopped colocasia stems to the pan.
2.Sprinkle turmeric powder, red chili powder, and salt.
3.Mix well so the stems are evenly coated with spices.
4.Cover and cook on low heat for 8-10 minutes, stirring once halfway. The stems will release their own moisture — no water needed.
TIPCook uncovered for the last 2 minutes if you prefer slightly crispy edges.
mix
Finish with lemon and garnishes.
1.Turn off the heat. Squeeze 1 tsp lemon juice over the cooked stems and toss gently.
2.Transfer to a serving bowl and sprinkle with grated fresh coconut and chopped coriander leaves.
serve
Serve hot with dal and rice or bhakri.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wear gloves or lightly oil your hands before peeling the stems to avoid itching from the sap.
2
Use only the tender inner stems — discard any woody or stringy outer layers for the best texture.
3
Do not add water while cooking; the stems release enough moisture to steam themselves tender.
4
Cook uncovered for the last 2 minutes if you want the edges slightly crispy.
5
Grate fresh coconut just before serving for the brightest flavor and color.
6
Make-ahead tip: This dish tastes even better the next day as the flavors meld — reheat gently.

RECIPE VARIATIONS