Taro

taro root (about 250 grams) • potatoes • whole tomatoes, pureed • ginger-garlic paste • red chili powder • ground coriander • turmeric powder • garam masala • Salt to taste • water (about 350 ml) • Chopped cilantro • Oil

taro root (about 250 grams) • mustard seeds • fenugreek seeds • Salt to taste • turmeric powder • chili powder • coriander powder • garlic cloves, minced • tomatoes, chopped • water (about 240 ml) • Dried fenugreek leaves (kasuri methi), as needed • oil

taro roots (kachalu) • Salt, to taste • Black salt, to taste • green chilies, finely chopped • roasted ground cumin • red chili powder • chaat masala • Juice of 1 lemon

cleaned taro leaves • chickpea flour (about 250 grams) • cumin powder • coriander powder • garam masala • As needed, asafoetida • dried mango powder (amchur) • Finely chopped green chili, • turmeric • Salt, to taste

colocasia (taro) leaves • chickpea flour (besan) (about 180 grams) • tamarind paste • garlic paste • red chili powder • cumin powder • coriander powder • turmeric • asafoetida (hing) • carom seeds (ajwain) • Salt to taste • Oil as needed for frying •

small taro leaves, washed and patted dry • medium onion, finely chopped • green chilies, finely chopped • chickpea flour (besan) (about 16 grams) • rice flour (about 12 grams) • semolina (sooji) (about 3 grams) • carom seeds (ajwain) • nigella seeds (kalonji) • red chili powder • asafoetida (hing) • turmeric powder • Salt to taste •

boiled and mashed arbi (taro root) (about 150 grams) • boiled and mashed potatoes (about 200 grams) • buckwheat flour (about 60 grams) • green chili, finely chopped • -inch piece ginger, grated • finely chopped cilantro • black pepper powder • dried mango powder (amchur) • Rock salt, to taste • Refined oil, for frying