Benefits of using taro
Taro, also known as colocasia, arvi, arbi, and ghuiya, is a form of storage root used by our mothers to prepare tasty dishes. Eventually, it’s sticky and kind of mushy like a potato, so it’s advised not to overcook it.
It’s brownish and is similar to the tuber root but has a different taste, distinguishing it from others. In the present time, there are hundreds of dishes that could be easily prepared out of it. But amongst them, the most famous one is dried, with meat and gravy.
Moreover, taro could be easily availed from the market and generally present throughout the year. It’s high with nutritious factors that are essential for our body. Eventually, I can’t wait for more to share the dish with you, so let’s look upon it.
Ingredients for taro meat:
- 500 gm red meat or mutton
- 200 gm taro ( Cut the taro in half from between)
- 1 tsp salt
- 2 tbsp coriander powder
- 1 tsp red chili powder
- ½ tsp tamarind powder
- 1 tbsp garam masala
- 1 tsp cumin seeds
- 8 black peppercorns
- 2 cinnamon sticks
- 2 big cardamoms
- 5 cloves
- 5 small cardamom
- 1 big sized sliced onion/roughly chopped
- 1 ½ tbsp ginger garlic paste
- 6-7 green chili ( Mark a cut from the middle)
- 2 tbsp curd
- Tomato ( if you want)
- Chopped coriander for garnish
Recipe for taro meat:
1) Take a cooker and put it on flame; pour 2 serving spoon oil in it and let it heat.
2) Now add all the whole masala( cardemom, clove, cumin, black pepper,
and cinnamon) and saute it on the medium flame to get golden.
3) Add onion on it and again saute it for 2 min; add meat/ mutton and mix it evenly with the ingredients.
4) Now pour in ginger garlic paste and roast it for a minimum of 2-3 minutes. Eventually, after that, add all the powdered spices and add water so that it could evenly form a paste. Again roast it for 1-2 min and then again add 150 ml water.
5) Cover the cooker with lid and let 3-4 beeps come in it so that it gets cooked more then half or half done.
6) Once done, open the cover and roast it on the high flame so that the water gets evaporated. Moreover, don’t fade too much water; you only have to make it thicy.
7) Now take taro mark a diagonal cross in it so that spices could get readily absorbed and could be cooked properly. Then add it into the cooker, and along with that, add curd and green chili in it. After that, the roast is again for few minutes so that curd could evenly get mixed in it.
8) Once done, add water again according to the gravy’s thickness, or else you can add 400 ml water. And let it cook with 3-4 beeps so that the taro could get appropriately prepared and thus becomes tender.
9) Garnish with a small amount of coriander powder and add ½ tsp garam masala powder. After that, mix gently as the dish is very tender and could get mushed easily. Lastly, serve it hot with nan or any type of chapati you want.
Lastly, I hope that you love my recipe and cook it for your kids and family. Also, find more delicious recipes and facts, visit our Facebook page, or look upon the website Agrovatika.com. As its right herb for all the information about various vegetables, spices, fruits, and grains.