Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sepankazhangu roast/ taro root roast. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sepankazhangu roast/ Taro Root roast is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Sepankazhangu roast/ Taro Root roast is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sepankazhangu roast/ taro root roast using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sepankazhangu roast/ Taro Root roast:

1. Prepare 250 gms sepankazhangu (taro root)
2. Make ready 2 tablespoons oil
3. Prepare 1 tsp mustard seeds
4. Prepare 1 tsp red chilli powder
5. Get 1/2 tsp asafoetida
6. Get 1/2 tsp turmeric powder
7. Prepare to taste salt
8. Make ready 3 cups water

Instructions to make Sepankazhangu roast/ Taro Root roast:

1. Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket.
2. Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking.
3. Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy.
4. Run it under cold water again now. Let it dry. Meanwhile, toss a pan with oil and add all spices needed for it. When the seeds start sputtering; toss in the tubers and mix well.
5. Let it cook on medium high flame.
6. Note: Running under cold water after peeling is optional. Personally, I do it to ensure that it stops cooking the root and any allergen on it is washed off or reduced to a good extent. You can skip this just direct peel and start to sauté.

So that’s going to wrap it up for this special food sepankazhangu roast/ taro root roast recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!