Colocasia esculenta/taro plant is a genus of flowering plants in the family Araceae, native to south-eastern Asia and the Indian subcontinent. The root/corm of taro plant is one of the popular edible root vegetables in large parts of Asia, Pacific islands, West Africa, and Amazonian regions of South America. This thick, tuber stalk contain a wealth of organic compounds, minerals, and vitamins that can benefit our overall health in a number of different ways.
- Peel the skin of the corm; and cook the corm pieces in warm water until tender,
- Marinate the tender corm pieces in adequate quantity of chicken stock (optional), for 500g of this vegetable about a tsp. of turmeric powder; chilli powder, garam masala and salt – according to your preference of taste,
- Coat the marinated, tender corm pieces with the mixture of wheat flour and semolina flavoured with salt (optional) and malvani garam masala (optional),
- Shallow fry the corm pieces for few seconds.
HAPPY EATING ♥