MUKHI-KACHU

Ingredients

• 1 medium head (mukhi kachu) kachu (taro root) (Also known as taro corm. Look for it in South Asian or Caribbean grocery stores. Choose a firm corm with no soft spots.)
• 2 medium potatoes (Any waxy or all-purpose potato works well. Peeled and cut into small pieces.)
• 3 tablespoons ghee (For browning the vegetables. Available at most supermarkets or South Asian grocery stores.)
• 0.5 teaspoon ground turmeric (Adds colour and mild earthiness.)
• 2 whole dried red chillies (Adjust quantity to your heat preference. Can use dried Kashmiri chillies for milder heat.)
• 1 teaspoon coriander (Ground coriander powder.)
• 0.5 teaspoon pepper (Ground black pepper.)
• 0.5 teaspoon cumin (Ground cumin powder.)
• 1 medium onion, finely minced minced onions (Mince as finely as possible for even cooking.)
• 1 tablespoon ginger juice (To extract juice: grate a 2-inch piece of fresh ginger and squeeze the pulp through a fine sieve or clean cloth.)
• 1 teaspoon, or to taste salt (Adjust seasoning at the end.)
• 2 cups water (Added to create the curry sauce; adjust for desired consistency.)
• 3 leaves cassia leaves (Also called tej patta or Indian bay leaves. Do not substitute with Mediterranean bay leaves as the flavour differs.)
• 2 whole dried red chillies (For the tempering (tadka) at the end.)
• 0.5 medium onion, finely minced minced onions (For the tempering (tadka) at the end.)
• 1 tablespoon ghee (For the tempering (tadka). Use a separate small pan.)
• 0.5 teaspoon powdered garam masala (Store-bought garam masala powder is fine. Add right at the end for maximum fragrance.)

Instructions

1. 1Place the whole kachu (taro root) in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 20–25 minutes, or until a skewer or knife slides easily into the centre. Drain and allow to cool for 5–10 minutes until safe to handle. Using your hands or a small knife, peel off the outer skin — it should slip off easily once boiled. Cut the peeled kachu into bite-sized chunks. Tip: Wear gloves if your skin is sensitive, as raw kachu can cause itching.
2. 2While the kachu cools, peel the potatoes using a vegetable peeler. Cut them into small, even pieces roughly 2 cm (¾ inch) in size so they cook at the same rate. Set aside.
3. 3Heat 3 tablespoons of ghee in a large, heavy-bottomed pan or wok over medium-high heat. Once the ghee is hot and shimmering, add the potato pieces and the boiled kachu chunks. Cook, stirring occasionally, for 5–7 minutes until the vegetables develop a light golden-brown colour on the outside. Reduce the heat to medium. Add the ground turmeric, red chillies, coriander, pepper, cumin, minced onions, and ginger juice. Stir well to coat the vegetables in the spices. Cook for 2–3 minutes, stirring frequently, until the onions soften and the spices become fragrant. Pour in 2 cups of water and add the salt. Stir to combine. Bring to a boil, then reduce the heat to medium-low. Let the curry simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce (soup) reduces and thickens.
4. 4While the curry is simmering and thickening, prepare the tempering in a separate small pan. Place 1 tablespoon of ghee in a small saucepan over medium heat. Once hot, add the cassia leaves (tej patta) and the 2 whole dried red chillies. Let them sizzle for 30 seconds — you will smell their fragrance bloom. Add the finely minced onions and cook, stirring, for 3–4 minutes until the onions are golden and softened. Remove from the heat. Once the curry (step 3) has thickened, pour this entire tempering — ghee, cassia leaves, chillies, and onions — directly over the curry and stir gently to incorporate. This is called seasoning the curry.
5. 5Once the curry sauce has thickened to your liking (it should coat a spoon lightly but still flow), sprinkle the powdered garam masala evenly over the top. Stir gently once or twice to distribute the fragrance without over-mixing. Immediately remove the pan from the heat. Taste and adjust salt if needed. Serve hot. The cassia leaves are not eaten — set them aside on your plate.