Sepankazhangu roast/ Taro Root roast

Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket.

Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking.

Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy.

Run it under cold water again now. Let it dry. Meanwhile, toss a pan with oil and add all spices needed for it. When the seeds start sputtering; toss in the tubers and mix well.

Let it cook on medium high flame.

Note: Running under cold water after peeling is optional. Personally, I do it to ensure that it stops cooking the root and any allergen on it is washed off or reduced to a good extent. You can skip this just direct peel and start to saut.