Now the marinated prawns are friedand then simmered in a thick gravy made with taros, onions, garlic and gingerand sometimes added with brinjal, finished in a warm, spicy, cumin flavoredsauce and this is How to make spicy kochu diye chingri/Prawns with Taro roots.
Clean and wash the prawns, rub with turmeric powder and salt and keep it for10-15 minutes.
Wash and peel off the skin of taro/kochu and cut it into small cube size.
Take a wok or pan, heat mustard oil and fry the marinated prawns for 5minutes or till its color turns to light pink/brown and keep it aside.
Now in the same pan throw some cumin seeds for tempering.
As it splutter and sizzle add the onion slices and fry it for 2 minutes.
Now add the taros or kochu, cook for 2 minutes then add ginger –garlic pasteand cook for another 2-3 minutes.
Add chopped green chillies, dry mango powder followed by turmeric, cumin andred chili powder; cook for 5 minutes then add water, salt and cover the lid toboil the taro for 8-10 minutes.
Uncover the and check the taros are boiled or not and also see theconsistency of the gravy; it should not be too watery or too dry.
If everything is all right then add the fried prawns and cook for 3 minutes in simmer.
Turn off the flame.
Transfer it to serving plate, garnish it and serve hot with steam rice.