Recipe by roja khan
Very similar to potatoes in both texture and taste, colocasia or taro is easy to cook. It goes really well with meat dishes. This dish from North India tastes especially good with plain boiled rice and Lehsuni Daal (garlic flavoured lentils) or Rajma (red kidney bean curry.
- 10 medium taro root, peeled and boiled
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon dry raw mango powder (amchoor)
- salt (to taste)
- 6 tablespoons oil, to shallow fry
Directions See How It's Made
- Cut the taro into 1/2" thick slices.Mix all the powdered spices together in a bowl.
- Heat the oil in a shallow heavy-bottomed pan over a medium flame.
- Lay the pieces of colocasia/taro out in the pan and fry till golden on one side.
- Turn the pieces and immediately sprinkle with the spice powder you mixed together earlier.
- Ensure there is some on every piece.
- Fry the next side till golden and then turn and sprinkle as you did the first side.