Kelagina Kai Palya

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Recipe

Ingredients

2 cups	kelagina kai (taro root)
1 tablespoon	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
2	green chilies, slit
1 sprig	curry leaves
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
to taste	salt
2 tablespoons	freshly grated coconut
1 tablespoon	chopped coriander leaves

Instructions

1. 1 Wash the kelagina kai (taro root) thoroughly and boil them until tender. Peel and cut into bite-sized pieces.
2. 2 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. 3 Add cumin seeds, asafoetida, green chilies, and curry leaves. Sauté for a minute.
4. 4 Add the boiled taro root pieces to the pan and mix well.
5. 5 Sprinkle turmeric powder, red chili powder, and salt. Stir to coat the taro pieces evenly with the spices.
6. 6 Cook for 5-7 minutes, stirring occasionally, until the taro root is well-roasted.
7. 7 Add freshly grated coconut and mix well.
8. 8 Garnish with chopped coriander leaves before serving.