Taro Root Easy Spicy Stir Fry

Taro Root Easy Spicy Stir Fry

The name Taro Root may scare you. And on the outside it may appear thorny and not very attractive, but it is one those vegetables that can surprise you when cooked the right way.

When just boiled, it is bland and does not seem to have any flavor. But when you add some salt and spices to it, it comes out a winner. Another thing is, either it can be cooked firm and stir-fried and roasted crisp, or it can be cooked well and made into a mushy curry, still using the same ingredients.

Taro Root Easy Spicy Stir Fry

 

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 

Avocado, Cayenne, Curry Leaves, Hing, Mustard Seeds, Olive Oil, Turmeric, Urad Dahl

Taro Root Easy Spicy Stir Fry

Serves 2 - 4
Cook time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Pre-preparable, Serve Hot
Region Indian

Ingredients

  • 8 - 10 Taro Roots
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Turmeric
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dahl
  • 2 teaspoons Salt
  • 8 tablespoons Olive Oil (or Avocado Oil or any cooking oil)

Optional

  • 1 teaspoon Hing
  • 4 - 8 leaves Curry Leaves (Kadi Patta)

Directions

Step 1
Trim the edges of the Taro Roots. If some are big, cut them into half to make them all of even size.
Step 2
In a large pan, add the taro roots. Add water to cover the taro root. Add 2 teaspoons of salt. Boil for 10 minutes or until taro root is cooked. Test with a toothpick. When the taro root is cooked, remove the pan and drain.
Step 3
You can wait until the taro roots are cooled off. Or you can place them in cold water.
Step 4
Gently remove the skin of the taro roots.
Step 5
Chop the taro roots into small chunks. (See picture)
Step 6
In a non-stick frypan, add 4 tablespoon oil.
Step 7
When oil is hot, add the mustard seeds. When they start crackling, add the ural dhal and stir fry until urad dahl is golden brown.
Step 8
Add the taro root pieces, 1 teaspoon salt and turmeric. Mix and stir fry for 2 minutes.
Step 9
Add the cayenne pepper, hing and curry leaves. Add 2 more tablespoons of oil. Stir fry until the taro root pieces are golden brown. (See picture)
Step 10
Serve hot.
Garlic Rasam with a Twist
Mixed Veg and Linguine - Indian Style

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