Taro stir fry with Indian spices

Method

1. Peel taro and cut in half horizontally, then into chunks.
2. Put boiling water in a saucepan with a lid over medium heat. Add taro root, replace lid, and allow to steam until tender and well cooked (10-15 minutes). Remove from heat and drain. Once cool enough, cut chunks into slices.
3. In a non-stick frying pan, gently heat oil. Add cumin seeds, chilli, turmeric, onion and ginger. Cook until onion is soft, about 5 minutes.
4. Add garam masala and drained taro, and cook for a couple of minutes. Remove from heat and serve drizzled with a yoghurt dressing (yoghurt, lemon juice and garlic mixed together).

Tip

Serve with a natural yoghurt dressing made of ½ cup natural unsweetened yoghurt, 2 tsp lemon juice, and 1 crushed garlic clove mixed together.

Raw taro can aggravate the skin. If it bothers you, wear dish gloves when peeling and chopping. Make sure it is cooked thoroughly.