Uttarakhand Kappa Colocasia Root Yogurt Pahadi Curry

Ingredients

• 500g taro root (arbi / colocasia) — washed
• 1 cup thick yogurt — whisked smooth
• 1 tbsp besan (gram flour) — whisked into yogurt to prevent splitting
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 4 garlic cloves — sliced
• 1 tsp ginger — grated
• 2 green chillies — chopped
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp asafoetida
• Salt to taste
• 1/4 tsp garam masala
• Fresh coriander to garnish

Method

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. Do not overcook or the pieces become mushy. Drain, cool and peel. Cut into 2 cm rounds.
3. Whisk the besan into the yogurt until completely smooth and lump-free — the besan prevents the yogurt from splitting during cooking.
4. Heat 2 tbsp mustard oil in a heavy pan to smoking point.
5. Reduce to medium. Add cumin seeds — sizzle 20 seconds. Add asafoetida. Add sliced garlic — fry 1 minute until golden.
6. Add grated ginger and chopped green chillies.
7. Stir 30 seconds. Add turmeric, coriander powder and red chilli powder. Stir 30 seconds.
8. Reduce heat to low. Add the besan-yogurt mixture in a slow stream stirring continuously.
9. Cook on low-medium, stirring constantly, for 5 to 6 minutes until the yogurt is cooked through and no longer tastes raw.
10. Add the cooked taro root pieces and 1/2 cup water.
11. Toss gently. Simmer on medium-low for 8 to 10 minutes until the gravy thickens and coats the taro.
12. Add salt and garam masala. Stir. Garnish with fresh coriander.
13. Serve with steamed rice or roti.