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Before you jump to Sepankazhangu roast/ Taro Root roast recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to sepankazhangu roast/ taro root roast recipe. To cook sepankazhangu roast/ taro root roast you only need 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sepankazhangu roast/ Taro Root roast:
- Provide 250 gms sepankazhangu (taro root)
- Prepare 2 tablespoons oil
- Take 1 tsp mustard seeds
- Provide 1 tsp red chilli powder
- Provide 1/2 tsp asafoetida
- Get 1/2 tsp turmeric powder
- Prepare to taste salt
- Get 3 cups water
Instructions to make Sepankazhangu roast/ Taro Root roast:
- Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket.
- Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking.
- Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy.
- Run it under cold water again now. Let it dry. Meanwhile, toss a pan with oil and add all spices needed for it. When the seeds start sputtering; toss in the tubers and mix well.
- Let it cook on medium high flame.
- Note: Running under cold water after peeling is optional. Personally, I do it to ensure that it stops cooking the root and any allergen on it is washed off or reduced to a good extent. You can skip this just direct peel and start to sauté.
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