Prep the taro roots

• Peel the taro roots with a peeler.

  Slice them into rounds, about 1/2 cm in width.

  Immerse them in a bowl of cold water and let stand for 10 mins.
• Peel and julienne 1" piece of ginger.
• Heat a pan and add 1 tbsp oil.

  Add:

  1 tsp cumin seeds

  1 tsp carom seeds

  1 tsp turmeric powder

  1/8 tsp asafetida powder

  Julienned ginger
• Sauté all the spices for a few seconds.

  Then drain the taro slices and slide them into the pan.

  Sauté for a minute and coat all the slices with the seasoning.
• Then add:

  1 tsp salt

  1 tsp red chili powder

  1 tsp coriander powder

  1 tsp dried mango powder (amchur) or 1 tsp lemon juice.

  Sauté and cover the pan.

  Cook on medium heat and stir occasionally.
• Allow the slices to caramelize and crisp up on both sides.

  The taro will cook through in about 15 minutes.

  Turn off the heat and let stand for 5 mins.

  Serve hot with rice and dal or hot rotis.