I discovered this recipe while following the footsteps of the famous Muslim explorer Ibn Battuta.It was a really nice surprise to see how differently, from our local ways, the taro root can be used.This recipe works equally well as a main course(stew) or an entree(as a soup), the only difference being the amount of stock left after cooking.
I must mention one extra point in favour of this dish, it’s my son’s favourite!
1 kg taro roots/arvi (peeled, washed & diced)
250 gm spinach(cleaned, washed, roughly chopped)
1 onion(finely chopped)
3-4 cloves garlic(chopped)
1 bunch cilantro (green coriander/hara dhania)
2 tbsp. olive oil
chicken stock(or water with chicken soup cube)
Saute the onion and taro cubes in 1 tbsp. olive oil until translucent.Pour the stock and adjust salt(if your stock is not salty).Simmer until taro is cooked.Add the spinach, cook for 5 more minutes.Turn flame off.Saute chopped cilantro and garlic separately and add to the soup.Serve with rice or naan.