Total Calories: 90
1. Boil the taro roots in water to cover until tender, about 20 minutes. Drain, let cool, then peel and slice them lengthwise into four quarters.
2. Heat the oil in a large nonstick skillet over medium-high heat and place the taro roots in it in a single layer, in 2 batches if needed. Cook, shaking the skillet and moving the pieces around, until the undersides are golden, 5 to 7 minutes. Turn each piece over and cook until golden on the second side, about 5 minutes.
3. Sprinkle the ajwain seeds, coriander, cumin, turmeric, mango powder, and salt into the pan, and cook another 2 minutes. Add the cilantro and cook until it wilts and clings to the pieces, about 2 minutes. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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