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We hope you got insight from reading it, now let's go back to sepankazhangu roast/ taro root roast recipe. You can have sepankazhangu roast/ taro root roast using 8 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Sepankazhangu roast/ Taro Root roast:
- You need 250 gms of sepankazhangu (taro root).
- You need 2 tablespoons of oil.
- Use 1 tsp of mustard seeds.
- Prepare 1 tsp of red chilli powder.
- Provide 1/2 tsp of asafoetida.
- Prepare 1/2 tsp of turmeric powder.
- You need to taste of salt.
- Get 3 cups of water.
Instructions to make Sepankazhangu roast/ Taro Root roast:
- Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket..
- Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking..
- Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy..
- 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..
- Let it cook on medium high flame..
- 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..
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