Very similiar to potatoes in both texture and taste, colocasia or taro is easy to cook. It goes really well with meat dishes. This dish from North India tastes especially good with plain boiled rice and Lehsuni Daal (garlic flavoured lentils) or Rajma (red kidney bean curry).
- 10 medium sized colocasia/taro boiled, peeled and cut into 1/2" thick slices
- 1 tbsp coriander powder
- 1 tbsps cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp dry raw mango powder (amchoor)
- 1 level tsp of salt or to taste
- Vegetable/ canola/ sunflower oil to shallow fry
- Mix all the powderred spices together in a bowl.
- Heat the oil in a shallow heavy-bottomed pan over a medium flame.
- Lay the pieces of colocasia/taro out in the pan and fry till golden on one side.
- Turn the pieces and immediately sprinkle with the spice powder you mixed together earlier. Ensure there is some on every piece.
- Fry the next side till golden and then turn and sprinkle as you did the first side.
- Serve hot with plain boiled rice and Lehsuni Daal (garlic flavored lentils) or Rajma (red kidney bean curry).