Taro is native to Southern India and Southeast Asia. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and South Indian cultures and is believed to have been one of the earliest cultivated plants.
In Pakistan, taro or eddoe or arvi is a very common dish served with or without gravy; a popular dish is arvi gosht, which includes beef, lamb or mutton. ( this would be my another dish =))
The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called Pakora, which is finished by tempering with red chillies and carrom (ajwain) seeds.
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Step 1: Peel
peel the taro ( use gloves)
let the goosy stickly thing come out .. wash
Step 2: Preparing
chop the taro
Step 3: Cooking
- take oil ( 1/4 cup), add it to pressure cooker,
- add 1.5 tsp cumin seeds
- add the taro and mix well
- chop 1 green chilli
- add chilli flakes 1/2 tsp
- add salt
- mix well
- add water 1/4 cup ( only this much that when you switch on the pressure cooker it cooks and water is absorbed)
- apply the pressure ( once the whistles start wait 1 min and switch off the flame.
your taro is ready :)
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