CHEPANG KIZHANGU(EDDOE/TARO ROOT)CHOPS

my amma used to do something like this using Karunai kizhangu (Elephant yam) and it was one of my favorite.I have done that karunai kizhangu kurma in India lot of times but since it is hard to get that yam here I sometimes do using this chepang kizhangu.

INGREDIENTS:
Tomato-1 big
Onion-1
Eddoe/taro root/Chepang kizhangu-2 big
Coconut -about 2tbs
Almond-3-4
Ginger-small
Garlic-2
Green chilli-3(according to taste)
Saunf(fennel)-1/2tsp
Clove-2
Cinnamon-1
Bay leaf-1
Chilli powder-1tsp(according to taste)
Coriander powder-3/4 tsp
Turmeric powder-1/2 tsp
Salt to taste
Oil-1 tbs (in the video i think by mistake i have mentioned 2 tbs its 1tbs)
Curry leaf
Coriander leaf
METHOD:
1)Pressure cook Chepang Kiznagu/eddoe and remove the skin and chop.
2)Grind Coconut,almond,Fennal seed and chilli to a paste by adding water.
3)Heat oil in a pan and add  curry leaf,clove, cinnmon and bay leaf
4)Add onion and saute well
5)Add ginger garlic paste and saute till raw smell goes.
6)Add tomato and add salt and cook well.
7)Add turmeric powder , chilli powder, coriander powder and saute well till raw smell goes.
8)Add the pressure cooked and chopped Eddoe/Chepang kizhangu And add little water and cover and cook for few minutes.
9)Now add the ground coconut paste and mix well and cook covered(if needed add water)for few more minutes.
10)Add chopped coriander and remove from flame and serve with chapathi or dosa.

Note:Indian Chepang kizhangu will have bit different texture if cooked too much so half cook it and add , which will get cooked in the process along with chilli and coconut.