Taro root : 1/4 kg
Grated dry coconut : 2 to 3 tbsp
Salt to taste
Red chilli powder : 1/2 tsp
Oil for deep frying
Pressure cook the taro roots for 3 whistles and let it cool completely. Peel the cooked taro roots and cut into pieces. Heat oil in a wide pan to deep fry the taro root pieces and deep fry them till crisp and light golden color. Remove the taro root pieces from the oil and keep aside. Heat a pan and add a little oil. Add the fried taro roots , salt, red chilli powder and grated coconut. stir fry the curry for about 2 minutes on a medium flame. Serve hot with steamed rice and dollop of ghee.