Taro, arbi, arvi, or alu (colocasia esculenta), is grown almost all over Asia and lately it has found new popularity in the West for its use in boba. Taro, rich in vitamins and minerals, is also used in some Latin American and Polynesian cuisines. The leaves are wide and glossy and the roots resemble potatoes or yams. Some taro plants are grown for their foliage, commonly known as elephant ears, here in the US. Taro, when steamed or boiled becomes sticky and hence lends itself to sticky rice dishes as well as to creamy puddings. Lately I have seen taro in my local grocery store, instead of only in the ethnic grocery stores.

Aai has a small patch in her garden reserved for taro plants and occasionally as she returns from her morning walk, she slices a few of the large, glossy and gorgeous leaves. I know then that the delicious aloochi patalbhaji, or the sweet and tangy taro leaf curry was in my near future. On festive days the taro leaves would be smeared with spices and flours, rolled up, steamed, sliced into pin wheels, and then eventually fried like fritters. This is a time consuming dish so would be reserved for special occasions by Aai.

I was introduced to taro root curries after marriage and was privy to heated debates about the best recipe. Taro root curries can be dry, like the one I have shared here, or with gravy. Now the discussion about whether the gravy should be made with tomatoes or yogurt was quite intense and passionate and I quickly learned not to take sides. They are both so delicious actually that I see no reason to vote either for or against either.

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Step by Step

1. Select 8-9 taro roots that are fresh.
2. Peel the taro roots with a peeler.
3. Slice them into rounds, about 1/2 cm in width.
4. Immerse them in a bowl of cold water and let stand for 10 mins.

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5. Peel and julienne 1″ piece of ginger.
6. Heat a pan and add 1 tbsp oil.
7. Add
   • 1 tsp cumin seeds
   • 1 tsp carom seeds
   • 1 tsp turmeric powder
   • 1/8 tsp asafetida powder
   • julienned ginger
8. Sauté all the spices for a few seconds.
9. Then drain the taro slices from the water and slide them into the pan.
10. Sauté for a minute and coat all the slices with the seasoning.
11. Add
    • 1 tsp salt
    • 1 tsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp dried mango powder (amchur) or 1 tsp lemon juice.
12. Sauté and cover the pan.
13. Cook on medium heat and stir occasionally.
14. Allow the slices to caramelize and crisp up on both sides.
15. The taro will cook through in about 15 minutes.
16. Turn off the heat and let stand for 5 mins.
17. Serve hot with rice and dal or rotis.

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Some Tips

Select 8-9 taro roots that are fresh, if they sit around for too long in the stores, they begin to yellow and develop a kind of a mold on them.

Taro roots are often cooked with carom and ginger because both these ingredients help in breaking down the high starch content. Whether you make a dry curry or taros in a gravy, remember to throw in some ginger and carom.

Taro roots will become a bit sticky as you peel and slice them but this stickiness will disappear after cooking.