Taro Leaves Chutney

Taro is one rare vegaetable used in every country and all parts of the plant - stem, leaves roots are used in cooking. Taro leaves must thoroughly cooked as the leaves and stems contain crystals of calcium oxalate that react on the mouth, tongue and throat when not completely cooked.
In Mangalore the most popular dish made by taro leaves is Patrode

Ingredients:
5-6 Taro Leaves chopped
1 tbsp coriender seeds
1 tsp cumin seeds
5 Red chilies
1/2 cup grated coconut
1/2 tsp asafoetida powder
small garlic size tamarind
Salt to taste
2 Garlic cloves chopped
Few curry leaves
1/2 tsp mustard seeds

Boil 1 cup water add taro leaves, tamarind and cook until the leaves are soft and let it cool.
Meanwhile, heat a pan and roast the coriender seeds, cumin seeds, red chilies until golden.
Grind the roasted coriender,cumin seeds, rechilies,coconu, salt to taste  and cooked taro leaves along with tamarind juice to paste.
Lastly, heat 2 tsp oil in a pan, add mustard seeds when it splutters add red chilies, curry leaves and garlic saute till garlic turn light golden brown. Mix it with the paste.