Taro Preparations
Veg
Vegan
Colocasia (taro) boiled or roasted with dried chillies and salt — one of the most widespread and ancient staple foods across lowland and mid-altitude Arunachali tribes.
Cuisines
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
250 grams | Taro Root |
|
1 tablespoon | Mustard oil |
|
1 | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 teaspoon | Ginger , grated |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 | Chili , green, chopped |
|
1 cup | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Peel and wash the taro root thoroughly, then cut into medium-sized pieces.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Stir in the minced garlic and grated ginger, and sauté for another minute.
- 5 Add the taro pieces to the pan and stir well to coat with the oil and spices.
- 6 Mix in the turmeric powder, red chili powder, and chopped green chili.
- 7 Pour in the water and season with salt to taste.
- 8 Cover the pan and let it simmer on low heat for about 20-25 minutes, or until the taro is tender and cooked through.
- 9 Garnish with chopped coriander leaves before serving.
Tips
Ensure the taro is fully cooked to avoid any itchy sensation when eating.