Sunchokes/ Taro root in Tomato curry

I tried this recipe first with Taro root which really tastes very good. With sun chokes they have a unique flavor but i like them much better in tomato curry than roasted. Those who are in love with sunchokes will like it.

Sunchokes/Taro root 7-8 sticks
1 teaspoon carom seeds
4 tomatoes boiled and peeled
1 cup of yogurt
1 teaspoon achari (pickle) powder (if not available refer to homemade spices section)
1 teaspoon Coriander powder
1 teaspoon Turmeric powder
1 teaspoon Paprika or red chilli powder
2 cups of chopped lettuce or spinach
1 cup chopped cilantro
1 green chilli
1 ½ teaspoon of salt
1 teaspoon sugar
1 medium piece of ginger
1 tablespoon oil

Please check (Measurements)

Process: Boil the Taro root/sunchokes for nearly 10 minutes, once it cools down then peel the outside covering and cut them into cube sizes.
Blend the tomatoes with yogurt, ginger and chilli. Heat oil in a medium saucepan. Add the carom seeds and the tomato blend. Add all the spices, cover with a lid and cook on slow to medium heat for proper 5-7 minutes. Remove the lid and add the sunchokes and half cup of water and let it cook for another 3 minutes only on slow heat. Add lettuce or spinach, cooking it for another 2 minutes. Turn of the stove , serve it with rice or chapatis or bread.

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