Taro Leaves with Peanuts

Arbi Patte Chi Bhajee

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

My first sight of these gigantic leaves evoked images of Dumbo’s ears. Heavily used in the cuisines of the Caribbean Islands, West Indies, Hawaii, and the western regions of India, taro leaves are bright green on the front side and olive green on the back. They are available seasonally in Caribbean, West Indian, and Indian markets—you’ll find them in the refrigerated produce section. Taro leaves are never eaten raw because they contain a high percentage of calcium oxalate crystals. They are