Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world.
It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.
Taro root is a great source of fiber and other nutrients and offers a variety of potential health benefits, including improved blood sugar management, gut and heart health.
There are many ways to cook Taro Roots, frying, boiled, in gravy etc. Here, I have created a very easy but equally delicious Taro Root recipe with carom seeds (ajwain). Carom seeds impart a really addictive flavor to the recipe. A must try recipe.
- 6 to 8 medium Taro Roots (boiled)
- 2 medium Green Chilies
- 1 tbsp. Fresh Coriander Leaves (finely chopped)
- 1 tbsp. Mustard Oil/Olive Oil
- A good pinch of Asafetida
- 1 tsp. Carom Seeds
- 1/2 tsp. Red Chili Powder
- 1/4 tsp. Turmeric Powder
- 1/4 tsp. Garam Masala
- 1/4 tsp. Salt
Boiled Taro Roots..
Peeled Taro Roots..
Chopped Taro Roots..
Season (oil, asafetida, carom seeds, turmeric, red chili powder) the Taro Root in a nonstick pan over medium heat.
Add garam masala and salt..
Toss them gently…
Let the Taro Roots turn crispy and golden brown. Add fresh coriander leaves.
Adjust the salt, let be more crisp and our Taro Root is ready to serve.
Transfer to a serving bowl and enjoy with homemade layered Paratha or Roti.
Notes: Taro Root is one of my family favorite root vegetables. I try to create it with minimum oil but with a generous amount of spices. I remember my mommy used to make spicy flat boiled Taro Roots for the formal lunches or dinners. No turmeric just garam masala, green chilie, and salt. We also make it during our fasts with kuttu puri. All in all this is an occasional but amazing curry to cook in our kitchens.
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