Mostly, the general rule of thumb in any Indian kitchen, is to respect food and use the resources without leaving too many carbon footprints. When the veggies are used, the new recipes are created to use the stems, peels & seeds. One such recipe, that my grandmother used to make is "ALuchi Dethi". Stems are called "deTH" in Marathi (to be pronounced as "they - TH"). If paatalbhaji is to be made, then those stems are chopped and used in the curry along with the leaves. But when you make pathrode or AluVadi then what will you do with the stems? Well, you chop them and make a salad just like this -
Colcoasia Stems Salad
1/2 cup colocasia/taro stems, chopped
1 cup plain yogurt
Grind to a coarse paste
1 - 2 green chilies
1/4 tsp roasted cumin seeds
1 tsp oil or ghee
1/4 tsp cumin seeds
1/4 tsp asafoetida
1. Pressure cook stems or cook till they are soft. Let them cool down.
2. Add yogurt, salt, green chili paste. Stir and set aside.
3. Add oil/ghee in a small saucepan. Add cumin seeds and asafoetida. As they start splutter, drizzle over the salad.
4. Mix well before serving.
1. I used fat-free, organic yogurt.
2. Taro stems are chopped by removing the peel like you would do for the drumsticks vegetable.