¾ kg thick longish taro roots
¾ tsp chilli powder
½ tsp turmeric
½ tsp salt
¼ tsp parsley seeds
1 tsp dried mango powder
1 bunch fresh coriander
4 large Tbl mustard oil

Boil taro roots. When they are cool, peel them. Cut each root into two roughly equal pieces and roll each between both the palms so that they form flat balls.

Place a large shallow frying pan on the fire. Pour in two tablespoons of mustard oil and put in half of the prepared balls and half the salt. Fry them to a golden colour on medium fire. While frying, press them lightly with a flat spoon. When these are fried on both sides, take them out.

Fry the remaining balls in the same way. When all the balls are thus fried, place them back into the pan. Sprinkle on chilli, turmeric and dried mango powder. Turn them over and over in the pan. Rub the parsley seeds between both palms and sprinkle. By rubbing the parsley this way the flavour comes through better. Turn them.

Sprinkle chopped coriander and remove from the fire.

DATE: September 1993

* * * * * * * * * * * * *