Serves: 4
Total Calories: 81
1. Boil the taro roots in water to cover until tender, about 20 minutes. Meanwhile, prepare the cumin and chaat masala. Drain the taro roots, let cool, then peel and slice into 1/4-inch rounds.
2. Heat the oil in a large nonstick skillet over medium-high heat, and add the ajwain and unroasted cumin seeds and ginger they should sizzle upon contact with the hot oil. Quickly add the taro roots and salt and cook, turning once or twice, until golden, about 10 minutes. Transfer to a bowl.
3. To the same pan, add the tomatoes, cilantro, and garlic, and cook, stirring as needed, until most of the juices evaporate, 5 to 7 minutes. Add the dry-roasted cumin and continue to cook, turning carefully a few times until the taro roots are well-coated with the tomato mixture, 3 to 5 minutes. Transfer to a serving dish, sprinkle the chaat masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Taro Root Rounds with Tomatoes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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