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Egyptian Taro and Chard

Actually there is some prep work before making this actual dish. You will need 10 taro roots also called colocasia or cocoyam in English. In Hindko it is called kachaloo and Urdu it is called either arbi or arvi. Yes these things travel the world and you will need to fill the instant pot or another multi functional cooker up with water and let it cover the taro roots. Place the pressure cook lid on it and have the cooker on sealing position and select pressure cook for 15 minutes.

If they still are hard then repeat the cycle and drain them carefully in to a colander to let drain and cool. This is done so you do not burn your fingers and also this is done so you do not have a very bad itch like in a bad allergic reaction. Set this aside in a bowl and then pick and wash 2 bunches of either red or green Swiss chard. Also you can use one of each to mix it up and it tastes the same.

Rinse out the inner lining of the instant pot and let dry. You will need this in a bit. Add 1 drop of dish soap to the greens and keep washing under cold water until the water turns clear. After the water is clear and the greens are clean then you can rip them in to tiny pieces which I usualy do because my hands are very strong. You can cut them with a knife too if you wish. Also you can use a salad spinner if you choose. It is great for washing salad greens and other green leafy vegetables.

Set the chard aside and in a mortar and pestle add 1 pinch each of kalounji, cumin seeds, coriander seeds and fenugreek seeds, to this add 2 cloves and 4 allspice berries,this gets ground in a mortar and pestle then set aside.

Now here is the assembly: first add 1 oz of either olive oil or sunflower oil or 3 tbs of butter ghee. Turn on the Instant pot on sautè first for 10 minutes. Add either 1 onion or shallot in half moon slices, 2 cloves of garlic minced and fry until golden. Add the contents of the mortar and pestle and add 1 pinch each of sumac, red chili powder and turmeric powder.

Add the chard and the precooked taro root, stir so it can catch all of the masala meaning spice in Urdu, add 5 cups of water, 1 bullion cube, 3 dashes of maggi or knorr aroma and stir and press cancel just in case and place the pressure cook lid on top. Make sure it is on sealing position and pressure cook for 10 minutes.

Serve this with kabab or another type of meat dish. Besides this is an amazingly delicious dish and please do not get it mixed up with molokhia. Molokhaia is chopped very fine and more slimier then chard or any other green. Enjoy!!!!!

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