Taro root is often prepared during the festive seasons of North India especially in Uttar Pradesh Vrindavan during Radhashtami. There are varieties of ways to cook them as this root goes well either as a dry finger food or as a delicious curry sabji.
Serves 4 bowls
8-10 small taro roots
1- ½ cups yogurt
2-3 tablespoons all-purpose flour
¼ teaspoon hing/asafetida
3 cups water
1- ½ teaspoons carom (ajwain) seeds
1 teaspoon chopped ginger
1 teaspoon garam masala powder
1 teaspoon red chilli powder
1 teaspoon turmeric powder
2 teaspoons sugar
2-3 teaspoons salt
1 cup chopped cilantro
2 tablespoons oil
Process: Wash the taro roots thoroughly removing all the dirt and then put them in a medium pot of boiling water. Cook them by covering with a lid until they turn little tender, yet not too mushy. This may take around 10-15 minutes. Wash them under cold water and then peel off their skins and cut them into halves or three parts depending on their size.
Whisk the yogurt with the flour and keep aside.
Take a medium sauce pan. Heat a tablespoon of oil and stir fry the taro roots until the outer part turns golden (This process is optional, you can directly use the boiled taro root after cutting them).
Remove from stove and now take another pot and heat remaining oil, add hing, cloves,ginger, carom seeds and saute for few seconds on medium heat.
Add the yogurt paste, 3 cups of water and continuously stir it along with adding rest of the spices, salt and sugar. Add the taro root now and cook on medium heat for 5-7 minutes with continuously stirring it to avoid curdling. Turn of the stove and garnish with fresh cilantro. Sprinkle some garam masala powder if needed for enhanced flavor.
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