Ingredients with Measurements:
- 2 cups of chopped kachilaa (taro root)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- 2 cups of water
Special equipment needed:
- Pressure cooker or a heavy-bottomed pot with a lid
Step-by-step instructions:
1. Rinse the kachilaa thoroughly and peel off the skin. Cut them into small cubes and set aside.
2. Heat oil in a pressure cooker or a heavy-bottomed pot.
3. Add cumin seeds and let them splutter.
4. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions turn translucent.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
6. Add chopped kachilaa and salt to taste. Mix well and cook for 2-3 minutes.
7. Add 2 cups of water and mix well.
8. Close the pressure cooker lid and cook for 2 whistles. If using a pot, cover with a lid and cook until the kachilaa is soft and tender.
9. Once the pressure is released, open the lid and check the consistency of the curry. If it is too thick, add some water and mix well.
10. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
No specific temperature required.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 2g
Sodium: 200mg
Fiber: 2g
Substitutions for ingredients:
- Taro root can be substituted with potatoes or sweet potatoes.
- Garam masala can be substituted with curry powder.
Variations:
- Add some chopped tomatoes for a tangy flavor.
- Add some coconut milk for a creamy texture.
- Add some green peas for a pop of color and flavor.
Tips and tricks:
- Make sure to rinse the kachilaa thoroughly to remove any dirt or debris.
- Peel off the skin carefully as it can be tough to remove.
- Cook the curry until the kachilaa is soft and tender.
- Adjust the spice level according to your preference.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with some rice or roti on the side.
Garnishes:
Garnish with some chopped cilantro or green onions.
Pairings:
Pair with rice or roti.
Suggested side dishes:
Serve with some raita or a salad on the side.
Troubleshooting advice:
- If the curry is too thick, add some water to adjust the consistency.
- If the curry is too spicy, add some yogurt or cream to balance the heat.
Food safety advice:
Make sure to cook the kachilaa thoroughly to avoid any foodborne illnesses.
Food history:
Kachilaa curry is a popular dish in the Indian state of Bihar. It is usually made during the winter season when kachilaa is in season.
Flavor profiles:
Kachilaa curry has a spicy and earthy flavor with a hint of sweetness from the kachilaa.
Serving suggestions:
Serve the curry hot with some rice or roti.
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Region: Indian