'Maadi' or 'Maaddi', as it is locally called in Goa, Taro root is a very versatile ingredient and can be paired in many dishes. Quite commonly found in Mapusa market (and also sold by many local vegetable vendors) the root has a very starchy flavour and hence goes well in curries, as fried and also in stir fry dishes.
I cooked it with mushrooms and the Umami flavour of mushrooms paired really well with the starchy texture and taste of Maadi.
I have fried it with recheado masala marinade, paired it in prawn curry and stir fried it with just onions and pepper.
Caution: Taro root (and also leaves- locally called Alu leaves) has high Oxalic acid content. Oxalic acid is bad news for people having kidney stones and hence moderation is the key (Avoidance is best).
|Recheado Masala for sliced stems.|