Wash the taro roots without any mud.

Pressure cook it for a whistle, peel and then cut into small rounds. 

In a plate add turmeric powder, salt, chili powder, coriander powder and asafoetida.

Add the cooked, peeled, cut taro roots. 

Gently mix everything and set aside for a minimum of 15 Minutes.

Heat oil in a pan. 

Add mustard seeds and wait for it to crackle.

Now add onions, stirfry until soft and tender.

Add taro roots and mix well and toast well in medium flame for 5 to 8 minutes.

Add 1 tsp of oil, keep stirring until toasted. Make sure it is not burnt or becomes black.

Sprinkle chopped coriander leaves. Serve it hot with rice.