Follow the same steps for shallow frying the taro root along with the masalas according to personal taste.
Keep the shallow fried taro root aside and follow the steps for the gravy now.
Preparation Time: 10 minutes
Cooking time for gravy: 15 minutes
Serves: 4
Ingredients:
tomatos: 3 medium sized
Ginger: 1 tbsp
Garlic: 1 tbsp
Cilantro: 2 tbsp
Salt: to taste
Corrinader Powder: 1 tsp
Red pepper: 1 tsp
Turmeric: 1/2 a tsp
Garam Masala: tip of the tsp
Oil: 2 tbsp
asfoetida: a pinch
Method:
take a pan and add 2 tbsp oil.
When hot add tomatos,ginger,garlic and cilantro( chopped or pureed in the food processor) cook in the oil with all the dry masalas,till the oil starts to seprate from the masala on the edges of the pan. Add half a glass of water or depending on how thick or thin you want the gravy to be .
Now add the fried taro root to this gravy and cook for 5 minutes covered so that the taro root absorbs some juices from the gravy.
Serve this with rice or roti.
wow the gravy looks spicy and yummy
ReplyDeleteahha such a spicy looking dish..Love the gravy a lot..
ReplyDeletenice gravy... good work...
ReplyDeletehttp://cookingbachelors.blogspot.com/
awesome gravy--nice one!
ReplyDeleteHi... First time here :)
ReplyDeleteIs Taro root kachalu or arbi? I'm a bit confused.
Nice collection of recipes here :)
Welcome Raaga :)Colocasia is a genius of 25 or more species and one of the names for the corm or the root is taro and in the Indian subcontinent it is popularly known as Arbi AND I am guessing kachalu is a sindhi name for arbi.Did this help ?
ReplyDelete