Uttarakhand Kappa Colocasia Root Yogurt Pahadi Curry

Method

1. 1

   Boil taro root in salted water for 15 to 18 minutes until just cooked through — a knife should go in with slight resistance.

2. 2

   Do not overcook or the pieces become mushy. Drain, cool and peel. Cut into 2 cm rounds.

3. 3

   Whisk the besan into the yogurt until completely smooth and lump-free — the besan prevents the yogurt from splitting during cooking.

4. 4

   Heat 2 tbsp mustard oil in a heavy pan to smoking point.

5. 5

   Reduce to medium. Add cumin seeds — sizzle 20 seconds. Add asafoetida. Add sliced garlic — fry 1 minute until golden.

6. 6

   Add grated ginger and chopped green chillies.

7. 7

   Stir 30 seconds. Add turmeric, coriander powder and red chilli powder. Stir 30 seconds.

8. 8

   Reduce heat to low. Add the besan-yogurt mixture in a slow stream stirring continuously.

9. 9

   Cook on low-medium, stirring constantly, for 5 to 6 minutes until the yogurt is cooked through and no longer tastes raw.

10. 10

    Add the cooked taro root pieces and 1/2 cup water.

11. 11

    Toss gently. Simmer on medium-low for 8 to 10 minutes until the gravy thickens and coats the taro.

12. 12

    Add salt and garam masala. Stir. Garnish with fresh coriander.

13. 13

    Serve with steamed rice or roti.