Ingredients
- 500 g taro root (colocasia)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 400 ml coconut milk
- Salt to taste
Method
- Peel and cut the taro root into small cubes. Rinse them under cold water.
- Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. Let them splutter.
- Stir in the chopped onion and green chilies. Cook until the onion becomes soft and golden.
- Add turmeric powder and red chili powder to the pan. Mix well, then add the taro cubes and stir to coat.
- Pour in the coconut milk and add salt. Cover and simmer for about 15 minutes, until the taro is tender. Serve warm.
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