Quick n Easy Taro Fry
Taro a commonly known edible starchy corm. It is a root vegetable that we make many dishes with. Taro root contains a significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, C, E, B6, and folate, along with magnesium, iron, zinc, phosphorous, potassium, manganese and copper. That is why we have adopted this vegetable in our meals quite often in various forms. Taro is not the friendliest vegetable, but it has a unique meaty texture and taste. Today I will share a very quick and easy yet tasty recipe that can be enjoyed with rice or roti (Indian bread).
Taro root after you peel them off can be slimy, and hard to handle if washed. So peel them off and wash well, and then dry it before chopping. I often wash and let it air dry. I use “Magic Slicer” to slice them in small squared pieces. The trick of this recipe is after chopping them in small pieces, wash them again very well in cold water, to get rid of the slimy texture, then let it air dry before cooking.
20 minPrep Time
10 minCook Time
30 minTotal Time
5 based on 1 review(s)
- 2 Cups of chopped Taro Root
- 2 tbsp Oil
- 1/2 tsp Black Cumin Seeds (Kalo Jeera)
- 1 tsp Salt (as per taste)
- 1/8 tsp Turmeric Powder
- 4-5 Green Chillies
- 1/4 tsp Sugar
- Heat oil in a frying pan
- Add black cumin seeds and chopped green chillies
- Wait till the aroma comes, 2-3 mins
- Add chopped taro, salt and turmeric
- Fry in high heat till it is cooked
- Add sugar and mix well
- Adjust salt if needed before dish out.