There was a time when I couldn't think of eating taro let alone making it of my own volition. The home where I spent most of my childhood had some sort of taro plant in the backyard. We used to have taro made in different forms. I remember how my mother would highlight its rich mineral contents every time we had taro. However, nothing could have changed my dislike for taro until a few years ago a friend of mine made some taro curry for us. I can't say that was the best dish I have ever had, but it was definitely worth trying at home. Then I thought of how I could make it so different, that it would wipe off that nagging childhood taste. Why not make it a little chatpata (hot-and-sour-flavor) than the usual way indian vegetable curry dishes are made. I came up with this recipe that I made a few times since then and yaaayyy, we added one more vegetable to the list that our family now has on a regular basis.
Ingredients:
4 cubed taro
1 big potato, cubed similar to the size of taro
1/4th cup onion chopped (optional)
1 tsp amchur powder
green chili chopped
1/2 cup chopped cilantro
Oil for cooking
Salt and sugar to taste
Recipe:
Ingredients:4 cubed taro
1 big potato, cubed similar to the size of taro
1/4th cup onion chopped (optional)
1 tsp amchur powder
green chili chopped
1/2 cup chopped cilantro
Oil for cooking
Salt and sugar to taste
Recipe:
- Heat some oil
- Fry onion if using, then add taro to the pan and fry for a minute
- Cover and cook the taro until soft
- Add potatoes, cook until done, you can sprinkle some water to make sure it doesn't get stuck to the bottom
- Add the amchur powder, salt and sugar to it
- Turn the gas off, add the chopped cilantro and green chillies and cover for 2 minutes
- Serve with hot rice
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