Tripura Taro Root Boiled Berma Simple Colocasia Tripuri Daily

Method

1. 1

   Wash taro root. Peel and cut into 3 cm pieces.

2. 2

   Taro root has a slightly sticky sap — rinsing the cut pieces in cold water removes this.

3. 3

   Roast the berma piece. Pound to a rough paste.

4. 4

   Bring 1 cup water to a boil in a pot. Add sliced ginger, turmeric and slit green chillies.

5. 5

   Add the taro root pieces. Cook on medium heat for 15 to 18 minutes until completely tender — a knife should pass through with no resistance. Do not overcook into mush.

6. 6

   Add the pounded berma paste. Stir gently.

7. 7

   The berma seasons the broth and the taro.

8. 8

   Add 1 tbsp mustard oil directly. Stir. The raw mustard oil finish is the Tripuri signature.

9. 9

   Taste before adding salt — berma provides substantial saltiness.

10. 10

    Serve with steamed rice. The cooking liquid is poured over the rice as a light broth.