Alva Mande Humman ( Taro Roots cooked in coconut based hing gravy )

Alva Mande Humman ( Taro Roots cooked in coconut based hing gravy ) 

• Alva Mande /Taro Roots -10/12 
• Grated coconut-1 cup
• Roasted red chilles-4 to 5
• Tamarind -tamarind seed size
• Asafoetida -1/2 tsp ( Add in little water ,keep aside for sometime n mix well ) 
• coconut oil -1 or 2 tsp
• salt to taste

Method 
Wash the Taro roots well , pressure cook it , till soft n not mushy ...cool, peel n  cut into medium cubes n keep aside .

Grind grated coconut, roasted dry red chillies n tamarind to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and boiled cut taro roots  , boil it n cook till done .. Switch off n add asafoetida water n coconut oil !

 close n keep aside for sometime for better taste .