Serves: 4
Total Calories: 90
1. Boil the taro roots in water to cover until tender, about 20 minutes. Drain, let cool, then peel and slice them lengthwise into four quarters.
2. Heat the oil in a large nonstick skillet over medium-high heat and place the taro roots in it in a single layer, in 2 batches if needed. Cook, shaking the skillet and moving the pieces around, until the undersides are golden, 5 to 7 minutes. Turn each piece over and cook until golden on the second side, about 5 minutes.
3. Sprinkle the ajwain seeds, coriander, cumin, turmeric, mango powder, and salt into the pan, and cook another 2 minutes. Add the cilantro and cook until it wilts and clings to the pieces, about 2 minutes. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crispy Taro Root Fingers with Ajwain Seeds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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