From Amma With Love
This is a challenging dish. Taro root or Chinese potatoes are root vegetables available in Indian and Chinese stores. They are hard to cook, but tasty.
4 or 5 taro root or Chinese potatoes
2 & 1/2 ~ 3 & 1/2 cups water
1/4 tsp. instant tamarind paste
1/2 tsp. turmeric powder
1 tsp. salt or salt to taste
1 tsp. vegetable oil
1/8 tsp. asafetida ( hing ) powder
1/2 tsp. mustard seeds
3 or 4 methi seeds
1/4 tsp. chana daal
1/4 tsp. urad daal
1 or 2 dried red chili peppers, broken into pieces
1 spring curry leaves
1 or 2 green hot peppers, finely chopped
1 tsp. all purpose flour
Wash the taro root / Chinese potatoes very well, and cook in 2 ~ 3 cups of water about 1/2 hour in medium heat. If it can be cut with a spoon, it's done. If not, cook more and add more water if it is needed.
Drain the water and peel the taro root / Chinese potatoes, and cut them into pieces, like 5 or 6 pieces.
In a 2qt. saucepan, add the cooked taro root / Chinese potato , 1/2 cup of water, the instant tamarind paste, turmeric powder and salt, and cook for 3 to 5 minutes in medium heat. Lower the heat and mix them well.
Heat oil in a small frypan, add the asafetida powder, mustard seeds, methi seeds, chana daal, urad daal, and dried red chili pepper.
When the daals get light brown color and the mustard seeds pop, turn off the stove, and add the curry leaves and green hot pepper.
Add the spice mixture ( above ) to the taro root / Chinese potato and mix them well. If it is very thin, dissolve the flour in 1tsp. water and add to the taro root / Chinese potato and mix.