Taro Root (Sephangizhanghu) Roast

Taro Root Roast is a tasty side dish, contains more fiber and less Glycemic Index than potato. It needs to be cooked thoroughly, preferably in a pressure cooker. 

Ingredients:

1 1/2 lbs taro roots (scrubbed & rinsed)

3 Tbsp oil

1 1/2 tsp red chili powder

1 1/2 tsp salt (adjust to taste)

1/2 tsp turmeric powder

1/8 tsp asafoetida powder

1 tsp popped mustard seeds

Method:

Cut the taro roots into big chunks. Steam them for 8-10 minutes in a colander inside a pressure cooker. When it is safe to open the pressure cooker (when all the pressure has been reduced) take out the steam cooked taro roots and allow it to cool. Once cool to touch, peel the skin off and cut them into small chunks.

Heat a non-stick skillet or Dutch-oven over medium-high for a minute. Add the oil and mustard seeds and cover. Once mustard seeds pop (about 2 min., they will give out a nutty smell), reduce the heat to medium-low, then add turmeric and asafoetida and stir. Add the taro roots and stir well. Sprinkle in chili powder and salt; stir and cover. Keep the heat to medium-low and continue cooking for 3-5 minutes more or until the outside of the taro chunks are golden brown. Stir the taro roots every now and then. Can be served with steamed rice, sambar or vegetable porithu-kootu.

This recipe will serve 3-4