Last Word, Recipes & Food

Eddoes + Yogurt


https://i2.wp.com/image.made-in-china.com/4f0j00yBGtPwEmaRzf/Fresh-Taro-Eddoes-.jpg
I got this image off Karyn in the Kitchen: http://karynkitchen.blogspot.ca/2011/08/what-do-i-do-witheddoes.html

Recipes are easy, following them is hard. I, therefore, don’t follow them too closely. The important thing is to understand the concept and apply a dash of spices, a soupcon of common sense, lashings of  common culinary capability, keep it low and experiment, experiment, experiment. In other recipes that I have posted, I have put in disclaimers. Please read before proceeding.

Now, that the liability issues have been sorted out we can move on with the recipe.

But first!

What are eddoes? A starchy root, not unlike a shaggy potato, in that it has a mastodon style fur on it. The inside is rather like a potato, but when (over) cooked becomes a slimy, smooth, mashwhip potato consistency. Don’t take the slimy thing too seriously. Slime never hurt nobody, except when it came from outer space…. Here is the wikipedia entry for eddoes.

Next, why? Well, 2 reasons.

1. I like eddoes and 2. Months ago, I had a conversation with RoughSeasintheMed and I offered to write this up. Also,  uh, 3, yes, 3 reasons, It’s been a while since I wrote about Food and, and, no, wait, 4, yes, 4 reasons, recipes always cause a slight surge in readership and this is a thinly veiled attempt at boosting readership. < cue Spanish Inquisition tape? Google it – for videos. >

So this is what we need:

Eddoes

Mustard seeds, the little black balls. Actually, they are more a dark maroon than they are black. Check the picture on the left, I mean right. No, your right as you read this. —>>>> that way –>>>>

Close-up picture of mustard seeds
Close-up picture of mustard seeds (Photo credit: Wikipedia)

Plain yogurt

Salt

Turmeric powder

Chilli powder ( rather like cayenne pepper, but the Indian variety)

Vegetable oil

H2O

Take two tablespoons of yogurt into a bowl and smoothen by stirring with  spoon. Set aside to sort of get closer to room temperature.

Peel the eddoes, getting rid of the fur. Be thorough as a poor job here will cause throat irritation and we really do not want that. Make sure that you really get all that fur off. Peel, check, peel again. Wash. Cut into disks (or discs) < Hell! Apparently there is a difference, according to Apple. Obviously, Apple NEVER gets anything wrong, so believe it, folks! >. Set aside.

In a pan, heat 1 to 1.5 tablespoons of oil. Add mustard seeds. Don’t go overboard with them, you only need about a quarter teaspoon. Wait for the seeds to start popping. Stick in the discs of eddoes. Watch for splatter!

Cook for a minute or two, making sure discs are coated.

Add half a teaspoon of turmeric, then chilli powder and salt to taste. Stir and let it cook for a bit.

Now add the yogurt, stir to  coat, wait precisely 55 seconds. Add water to cover, bring to a boil, turn it down and let it simmer for about 20-30 minutes until discs are soft. How much water you ask? Well, eddoes are thirsty creatures and will suck up a lot during the cooking process. How much gravy do you want? Answer that question and adjust as needed.

Servir avec parathas frais. Give me a call and I’ll be right over….

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7 thoughts on “Eddoes + Yogurt”

    1. hmm – no, I don’t believe that’s true. Eddoes have that mastodon-fur on them. They are also called yams by some people in India, though more commonly arvi / arbi (depending on whether the language has a “v” sound or not). Also, called kochu, in the state of Bengal, more properly West Bengal, though since East Bengal is now called Bangladesh, I don’t see the point of the “West” thing.

      According to Wikipedia, malangas, is what they are called in Spanish speaking areas.

      Like

  1. you had to share that gypsy song didn’t you?!! 😀 😀
    I will never be able to look at arbi again in the same light! LOL!
    And the recipe seems straight forward enough! 😀

    Like

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