A no onion garlic recipe which was tasty and full of flavour.
Taro – 1 cup sliced into 1 cm roundels.
Oil or ghee – 1.5 table spoons
Tamarind paste – 1 t spoon
Water – 2 cups
Tomato – 1 diced
Curry leaves – 1 sprig.
Chilli powder – 1 t spoon
Asafoetida – 2-3 pinches
Turmeric – less than 1/4 spoon
Cumin Powder – 1 t spoon.
Coriander leaves – 1 table spoon fine chopped.
Salt as per taste.
In a small vessel heat some water and add in the peeled and sliced taro slices and simmer for 4 minutes.
Put off the flame and in a colander strain it and hold it under a open tap for 30 seconds.
This step is done to remove the slimy texture.
Now heat another cup of water and boil the taro for two more minutes.
Add salt and the tamarind paste and keep aside.
In a pan heat the ghee and add in mustard and curry leaves and as it sputters toss in the diced tomatoes and sauté for a minute.
Now add salt, turmeric, asafoetida, cumin powder and chilli powder and sauté for about two minutes.
Finally add the cooked taro slices and lightly mix them.
Sauté on low flame for another two minutes and garnish with finely chopped coriander leaves.