Fried taro (Tali arvi)

Taro is commonly found throughout India and is widely used as a staple food. It is one of the earliest crops and made its entry into India before the potato, which is relatively recent. Taro has historical references in the Vedas and early AyurVedic writings. It is a very easy crop to grow, both in the lower wetlands and on higher altitudes, making it a very hardy and versatile crop. Every culture in India utilises this vegetable in its root form, and some even incorporate the leaves into their cuisine. Taro is so common that it is often considered a poor man's crop, and although enjoyed at home, it is rarely served to guests.

This is a simple North Indian recipe that is made at home. The combination of the soft taro with the crunchy carom seeds and spices is simple yet magical. The technique lies in getting the outside of the taro to become crisp and coated with the spices, it takes a slow fire and patience, and tossing the ingredients frequently. I loved this simple dish; it is the perfect side dish on the table.

This is an excellent cookbook from a star chef. The recipes are from all regions of India and go from super simple to complex. Every recipe that I have cooked has been amazing. I highly recommend this cookbook for those of us who want fabulous food on the table.

For more amazing recipes from this cookbook, click here.

Ingredients:

3/4 lb taro root, peeled and cut into large even pieces

6 cups water

1/2 teaspoon salt

2 tablespoons mustard oil

2-3 teaspoons carom seeds (ajwain)

A pinch of asafoetida

1 teaspoon chilli powder, or to taste

2 teaspoons ground coriander seeds

Salt, to taste

Cilantro, minced, to garnish

Add the peeled taro to a pot with the water and salt. Bring to a boil and simmer gently for 20 minutes, or until the taro is cooked through and tender. Check by piercing a fork or skewer through them; there should be very little resistance. Drain and set aside.

Heat the oil in a frying pan until it begins to smoke. Remove from the heat and add the carom seeds and asafoetida. Toss and fry for 20 seconds away from the heat. Add the tar, rolling them into the seeds and coating them. Turn the heat up to medium and fry until the taro is lightly golden. Take care to stir the taro often so that the spices do not burn.

When ready, remove the pan from the heat and add the chilli, coriander powder, and salt, tossing well to coat the taro in the spices. Take care not to burn the powdered spices.

Serve immediatley garnished with cilantro.