It has been my favorite recipe from childhood and I dare you to keep your hands off it once it is done. Taro is called Arvi, ghuiyan or Aluki in India and is less known around the world. It is also known as Colocasia in some places. It is cultivated in different parts of the world and is not native to India. The leaves, combined with gram flour make some interesting but complicated dishes like patra.
Here we do not use the leaves but the root of this plant. Taro is a bit difficult to handle but what I am sharing here is perhaps the easiest recipe you can find. It is a little heavy on the stomach compared to leafy vegetables but the ajwain (carom seeds) make it easy to digest.
What you need: 2-3 tsp oil, tap water, a flat shallow frying pan or a skillet, flat spatula, 1 tsp ajwain or carom seeds, salt to taste, red chilli powder, turmeric powder, 6-8 taro corms
How to Prepare: Clean the taro corms in running water and boil until they become tender. They should not be overcooked and still remain little firm. Peel and press them flat.
Put a Skillet on low heat and spread oil evenly on its surface. Now add the ajwain seeds and wait for a few seconds. Follow with red chilli powder (a pinch or two as per taste) and a pinch of turmeric. Let the spices spread evenly on the skillet. Remember to do this quickly so that the spices do not burn.
Now add the taro corms over the spice mixture so that it sticks to them. Flip them once so that the spices are distributed on the other side as well. Sprinkle salt evenly over all the taro corn pieces. Let it cook for about two minutes on either side. Keeping the heat low would make them crispy.
Your taro corms are ready! You can reduce the amount of carom seeds if you find the flavor to be very strong.
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