Saturday, January 5, 2013
Taro Roots with Potato
Taro root – 500 gm
Potato – 200 gm
Turmeric powder– one tea-spoon
Bay leaves (dried) -- two
Cumin seeds – a pinch
Green chilies – two small (sliced)
Ginger paste/ powder – half a tea-spoon
Cumin paste/ powder – 2 teaspoons
Coriander paste/ powder – half tea-spoon
Mustard oil (or sun flower oil) – one and a half table-spoons
Cut taro and potato in small cubes, wash with water and drain all the water carefully. Keep these in one side.
Heat mustard oil until the colour changes and the typical smell of mustard oil vanishes.
Add bay leaves, green chilies and cumin seeds.
Add the vegetables; add salt, sauté for some time, till taro starts turning golden by stirring it now and then. Add ginger paste. Stir a little. Add turmeric, stir and mix well. Add Cumin- and coriander paste/ powder, and just like before, stir and mix well. Add water. Add sugar. Cover and now make the flame small. Let it cook in low heat until the vegetables get tender. By then the gravy will also thicken. Serve with steamed rice or roti.