Yes back to roots! A commonly used root in Assamese Cuisine.
Lets see how its made
Ingredients
3-4 boiled Taro roots/Aluchi Mundli/ Guti Kosu
3-4 pods of crushed garlic
3 tbspn of black pepper powder
3 green chillies
1 tspbn red chilli powder (optional for Colour)
½ tspn turmeric powder
1 tbspn of oil
Salt as per Taste
Method
In a kadai, add oil. When oil heats up, add crushed garlic pods.
Once its light brown, add the boiled taro roots. (U can prefer 1 to be mashed for the gravy)
Add salt, turmeric, black pepper, red chilli Powder & green Chillies.
Let the masalas and roots mix well, then add ½ cup water & bring to boil.
Once the gravy reduces to desired consistency, remove the kadai from the flame and Serve hot!
