Wash And Cook The Taro In Pressure Cooker For 2 Whistle .
Once The Steam Comes Down, Open The Cooker And Let The Taro Cool.
Now Peal The Skin And Cut Them Into Semi Circle Of 1/2 Inch Thickness. Heat Up Oil In Pan , Now Deep Fry These Cut Taro And Rest Them On A Kitchen Towel.
Heat Up 3 Tbsp Of Oil In Another Pan And Add Chilli Powder, Turmeric Powder , Dhaniya Powder , Pepper Powder And Salt ( Bring Them To Common Bowl So That There Must Not Be Much Gap In Between Every Powder Adding Time ) Once All The Powders Are Added Mix With Oil , In A Fraction Add The Fried Taro.
Now Add Tamarind Extract.
Mix Well For The Powders To Marinate The Taro Evenly.
Mix Well And Serve Hot With Any Rice Varity.
