Colocasia (Chaembu)

Taro (chaembu, as we called it,or chaembu kezhangu -' ch' as in 'chair', not 'choir', ) was almost as ubiquitous as potatoes when I was growing up. My mom tried to use it in a few different dishes, including making taro chips, but, our collective favorite at home was this simple, quick and easy recipe here.

It cooks up like potatoes, but, is pretty starchy and slimy when wet, sort of like how okra gets when wet. So, to get it pan-roasted, try to steam it covered, with not much extra water, and then pan-roast it till it gets crisp on the outside.

Ingredients
8-10 medium taro
2 Tbsp canola oil
salt to taste
spice powders (adjust to taste):
1 Tbsp curry powder
1 tsp garam masala
1 tsp cayenne pepper
tempering:
1 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds

Preparation:

1. peel the taro just like potatoes, wash and pat it dry so it is not too slimy; dice them to fairly uniform size
2. heat oil in a non-stick pan, add the tempering: chana dal first, when it turns golden brown, urad dal and then mustard seeds
3. when mustard seeds splutter and die down, add the chopped taro, 1 Tbsp of water, the spice powders, some salt, stir well; cover and cook on medium-low heat till it is cooked through but not mushy
4. remove the lid, start pan roasting it on medium-high to high heat till they are fairly crisp on the outside
5. serve warm with rice and rasam or sambar, or even with roti.
   

Alternately, taro can be roasted in the oven just like potatoes. In a plastic bag, add some oil and spices, and some salt, throw in the chopped taro, shake well, dump them onto a roasting pan, single-layer, and roast them just like potatoes - maybe 350 F to 400F oven for about 35-45 mins or so, keeping an eye on it so it doesn't char.