PREPARATION

1. Take 420 grams boiled taro and cut it into pieces.

2. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper. Keep aside.

3. In a mixing bowl, add 100 grams chestnut flour, 2 teaspoons salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric and mix well.

4. Add 880 milliliters water and mix it well.

5. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon cumin, 2 dry red chili, 8 curry leaves and stir well.

6. Then, add 1 tablespoon ginger and saute for 2 - 3 minutes.

7. Now, add the prepared chestnut flour mixture and mix it well. Bring it to a boil.

8. Add the fried taro in it and mix well. Cook for 7 - 10 minutes or till the gravy thickens.

9. Garnish with coriander.

10. Serve.