Prep 35 mins
Cook 40 mins
This is a new dish I learnt to make from Salma, my domestic help and maid here in Pune. She usually has been learning recipes from me; but this time she learnt this one from Vinod uncle, a professional chef from Mumbai, who works part time for us here in Pune. Quite a cool recipe indeed and I'm thankful to the both of them for sharing it. If you are fond of vegetables and want to try a new dish, don't miss out on this one. Its very simple and tastes wonderful. Enjoy!
- 2 inches fresh ginger, chopped
- 3 curry leaves, washed and torn
- 2 green chilies, slit
- 1⁄2 teaspoon red chili powder
- 1⁄2 teaspoon turmeric powder
- 2 tablespoons oil
- 1⁄2 teaspoon mustard seeds
- 1 pinch asafoetida powder
- 1⁄4 kg taro root, boiled, peeled and chopped
- 3 tablespoons coriander leaves, finely chopped for garnishing
- 2 large tomatoes, washed, peeled and chopped
- 2 tablespoons fresh yoghurt, beaten
- Heat oil in a pot.
- Once hot, add the ginger and stir-fry for a few minutes until the raw smell is gone.
- Add mustard seeds and allow to sizzle.
- Once they stop sizzling, add curry leaves , green chillies and asafoetida powder. Stir-fry for a minute or two.
- Then add the dry spices. Mix and stir fry for a minute.
- Fold in the tomatoes alongwith 1/4 cup water to allow them to cook until softened.
- Mix well and cook on low-medium heat for 7 minutes.
- Then add the yoghurt and mix thoroughly.
- Allow to cook for a few minutes.
- When the oil separates from the masala, add the boiled, peeled and chopped colocasia.
- Mix well to coat the colocasia in the masala.
- Cook on low heat for 8 minutes.
- Then, garnish with corriander leaves and serve hot with rotis(Indian flatbreads) and a dal curry on the side.