Recipe: Tasty Sepankazhangu roast/ Taro Root roast

Sepankazhangu roast/ Taro Root roast.

You can Have Sepankazhangu roast/ Taro Root roast using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sepankazhangu roast/ Taro Root roast

1. It's 250 gms of sepankazhangu (taro root).
2. Lets Go Prepare 2 tablespoons of oil.
3. Lets Go Prepare 1 tsp of mustard seeds.
4. What You needis 1 tsp of red chilli powder.
5. What You needis 1/2 tsp of asafoetida.
6. What You needis 1/2 tsp of turmeric powder.
7. What You needis to taste of salt.
8. Lets Go Prepare 3 cups of water.

Sepankazhangu roast/ Taro Root roast instructions

1. Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket..
2. Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking..
3. Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy..
4. 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..
5. Let it cook on medium high flame..
6. 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..