Chembu Masala | Colocasia Masala | Taro Masala

Ingredientsfor 3 servings

• 250 g Chembu Colocasia/Aarbi
• 1 tsp Garam masala
• 3 Tspn Red chilli powder
• 1 tsp Turmeric powder
• Salt, to taste
• 1 tsp Cumin seeds
• 1 cup Onion — chopped
• 1 cup Tomato — ground
• 1 pinch Coriander leaves
• 3 – Coconut/Refined Oil

Preparation

1. Step 1

   Boil the Chembu (Colocasia/Aarbi) and then put them in normal water for some time, peel and keep them separately.

2. Step 2

   Heat the oil in a Cheenachatti/Kadai and add the cumin seeds into the hot oil.

3. Step 3

   Add the chopped onion and give it a good stir.

4. Step 4

   When colour of the chopped onion turns into golden/brown, add the ground tomato and stir it further.

5. Step 5

   Add Garam Masala powder, Red Chilli powder, Turmeric powder and Salt also and stir the Stir everything together thoroughly.

6. Step 6

   When colour of the mix turns into golden/brown, add 2 - 3 cups of water and allow to boil the mix for about another five minutes.

7. Step 7

   After about five minutes, add the cooked and peeled Chembu (Colocasia/Aarbi) into this gravy and boil it for another 5-10 minutes. The delicious masala dish is ready.

8. Step 8

   Cut Coriander leaves into small pieces and garnish the dish with these pieces. This Masala can be served as side-dish for Chappathi/Poori and cooked Rice etc.