One of the root vegetable which is rich in vitamins and minerals. In this recipe I will be using big taro root instead of the small ones and cook with decent spices resulting in a nice thick gravy sabji.
1 large Taro root (peeled and chopped)
2 cups chopped tomatoes
1 cup finely chopped celery/cabbage
2 teaspoon cumin seeds
a pinch of asafetida
2 inches peeled ginger
6-7 curry leaves
2 green chilies
1-1/2 tablespoons mustard oil
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1-1/2 teaspoons coriander cumin seed powder
salt as per taste
1/2 cup chopped cilantro
Process: In a pot keep water to heat , add little salt, the taro root and bring it to a boil. Once water starts boiling and the root is 50% tender then discard the water . Keep the taro root in a pot. In a medium saucepan, add the oil, let the raw smell of the mustard oil fade away and then add the asafetida, few curry leaves, cumin seeds and ginger chili paste (after mincing them in a blender). Saute for a minute and then add the finely chopped celery. Cover and cook until golden brown and then add the tomatoes along with the remaining and salt as per taste. Add little water, cover and cook until tender. Once the spices completely cook well with the tomatoes then add one by one the taro root . Gently toss and mix the taro root with the tomato mixture and add around a cup of water. Bring the mixture to a boil and then reduce the heat to low. Cover and cook for only 2-3 minutes and turn off the stove. Garnish with fresh cilantro and serve it hot with chapatis.
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