Karkala Tarkari is eaten in Nepal mostly in the festival of Teej and Panchami. Women eat rice with karkalo curry in day of Panchami during Teej festival.
This vegetable is very tasty but it is very difficult to cut and clean. Some people are allergic to this plant and start itching and scratching just touching Karkalo plant. To reduce the itching effects we apply cooking salt all over our hands.
The plant is should not be eaten raw or uncooked due to presence of toxic calcium oxalate crystals, typically as raphides. Taro leaves also must be handled with care due to toxicity of the leaves, but are completely safe after cooking.
Colocasia or taro Leaves with steam (karkalo ko bot) – 5
Colocasia or taro Leaves (tender ones / gava) -5
Colocasia or taro root (pidalu) - 3
Mustard Oil - 2 table spoon
Fenugreek Seeds - 1/2 table spoon
Jimmu (Optional) - 1/2 table spoon
Whole Red Chilies - 2
Sano Kerau- 1 cup (a type of green peas)
Lemon or Lime Juice- 1 tea spoon
Peel the skin of Pidalo and cut into desire shapes
Meanwhile wash the karkalo leaves and keep aside for few minutes
For tender leaves wash and keep it aside for few minutes
When they dry roll and wrist them into loose knots, tuck both ends to form rounds
Now take the fibers off the steam and cut onto shape of your desire
Heat oil in a pan
Pour fenugreek seeds, jimmu, and red chilies into hot oil
Add colocation and sano kerau into the oil
Add turmeric too and salt Stir it well
Covered it and cook
You will see water in the pan
Let the water dry and add coriander, cumin and red chili powder
When the water dries and it starts give pleasant smell
Add lemon juice mix well
Karkala ko tarkari is ready to serve!