arum root cooking tutorial. A clean cooking taste always keeps the family healthy.

Especially in our Bangladesh, arum root is cultivated in large quantities. And we feel comfortable eating arum root. This vegetable is good for your physical health. For example, it plays an important role in strengthening the bones of your body very easily. It also prevents hair loss and strengthens the hair roots. Arum root doubles the digestive power due to its large amount of fiber and fiber. It also cures constipation. After eating this food, our body fills the deficiency of vitamin C and helps in maintaining normal health.

Here I am presenting all the cooking ingredients along with their names and quantities along with pictures.

Onion 200 grams, green chili 5-6 pieces, garlic paste 50 grams, coriander leaves as much as you like, salt as much as you like, arum root 500 grams, turmeric as much as you like, ginger paste ,Soybean oil 100 grams. etc.

I always like to buy fresh vegetables from the market. You can see how beautiful the arum root vegetable looks. First I peeled the scales from the top with a knife. Then I cut off the head and the base of the arum root.

But one of the tasks of this cooking is to peel and clean this root. Then I cut all the roots up to three centimeters with a knife. After slowly cutting all the roots, I washed them thoroughly with clean water. I especially like to cook cleanly.

Then I peeled and cleaned the onion, green chillies and coriander leaves. I chopped the coriander leaves into small pieces. Next, I chopped the onions into small pieces and chopped the chillies. A nice, neat and clean kitchen is always good for health.

Here, my wife had already made the garlic paste and ginger paste. It definitely makes the cooking taste more comparable. Although we blend the required spices in a blender and keep it in the fridge.

Here, first I have put 100 grams of soybean oil in the pan. Then I have fried the onion and green chillies and mixed them well. Then I have added turmeric salt and necessary spices and added ginger and garlic paste. Then I have mixed the necessary ingredients well.

Here I let the arum roots dry with great feeling. Then, by mixing well, I just tried to infuse the flavors of all the ingredients with the mosquitoes.

Then, I added the coriander leaves and mixed them well again, turning the green leafy vegetable mixture into a beautiful color.

Later, I covered the pot and cooked the curry well, and then reduced the heat on the stove.

After exactly 12 to 13 minutes, we open the lid and mix well to see that our curry is cooked. Let's follow the final step.

I am showing a selfie here with today's recipe. You will be inspired by the visual images of this recipe and the combination of writing and visuals.