This will mark the umpteenth week in a row that I’ve cooked with beautiful produce from the jewel-toned side of the color spectrum mentioned above. I have really loved cooking eggplant (though the pretty purple gets peeled away, in my dishes at least!), red onions, red cabbage, taro (or ube to me!), and beets (beautiful beet hummus recipe and product review to come!) 159 more words
Tags » Taro Root
clean and cut papaya in to cubesclean taro root(remove skin) and cut into medium piecesput papaya,taro root and salt together in a pressure cooker,then add one cup water in it.cook well(let 2-3 whistle has to come),let the pressure goes naturallygrind coconut ,green chili, and shallots togethermash the cooked papaya and taro root slightly then add the coconut paste on the top of it,let the vapor comes up, mix it well,then cook for few minutes.switch off the stove.heat oil in a pan splutter mustard seeds ,add curry leaves and saute well, add this to the curry, serve with rice.