Taro Cooked In Coconut And Yoghurt Gravy

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 400 g taro root
• 50 g fresh coconut
• 6 bird's eye chilies
• 250 g yoghurt
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 2 teaspoons brown sugar
• 1 teaspoon mustard
• 1/2 teaspoon fenugreek seeds
• 3 dry chilies
• 2 tablespoons cooking oil

Recipe

• 1 while buying the taro, ensure it is and juicy inside and not pink and dry. when the taro is cut, there should be visible presence of sap.
• 2 de-skin the taro and cut it into 3/4 inch sized cubes and soak it in water for 10mts.
• 3 add water to a wok and when it starts boiling, add the taro, turmeric and salt.
• 4 when the water starts boiling again, turn the stove to medium fire for 20mts.
• 5 in the meanwhile, ground the coconut and birds eye chillies into a paste. not too fine.
• 6 when taro starts getting soft, add ground mixture to the wok and mix well and set it on low fire and let it simmer for 10mts.
• 7 add the brown sugar and mix well and leave it to simmer until all the liquids evaporate. (at no point of time should the wok be covered).
• 8 remove it off the gas and add the yogurt.
• 9 fry the mustard, fenugreek seed and dry chillies (chopped into 2/3 pcs.) and add to the wok and mix well.
• 10 serve with indian bread (roti/chapati/naan) or rice.
• 11 fried/roasted papadum will be a good accompaniment.
• 12 don't forget to bless the chef.