Thursday, December 31, 2009

Roasted Taro Root

I was at an Indian grocery store in the produce section buying fresh ginger. A lady was buying taro root adjacent to me. As we both were selecting the vegetables, her husband came to her and inquired," what is this you are getting, I have not seen this type of vegetable before." She said, "it is good and tasty." I agreed with and told her that I like it better than potato because it is a good substitute for potato in a recipe. She was happy to hear that and put a few extra in her shopping basket.

So it is apt that I talk about taro recipe and that's the recipe for today: roasted taro root.


6 medium taro root (looks like a blend of ginger and potato)
pinch of carom (ajwain) seeds or optional ingredient -asafoetida or hing powder
1/4 tsp red chili powder
salt to taste
2 tsp vegetable oil

Wash and boil taro root in 1/3rd water in a pressure cooker on high heat. After the steam is released, remove taro root from cooker and let it dry on a paper towel. Peel the skin of the taro root and discard. Cut the taro into quarters lengthwise.

On a griddle or a flat heavy bottom pan, add the oil and roast taro, constantly stirring. Make sure you let the taro get browned in some places because this enhances the flavor of the vegetable. It takes about two minutes on medium heat, to roast them. Sprinkle carom seeds (ajwain) salt and chili powder and serve warm. Carom seeds are good to add because they reduce flatulence. If you cannot find carom seeds in your area sprinkle a pinch of asafoetida or hing when you begin the roasting process and it will work fine. Asafoetida also has the same purpose in this recipe as carom seeds.
I served it with heart shaped paratha, okra (bhindi) masala and mushroom badiyaan.

Enjoy New Year's Eve!

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