Ingredients:

• Colocasia (taro) roots, peeled and cut into bite-sized pieces
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 2 tablespoons vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Water
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Prepare the Colocasia:
   • Peel and cut the Colocasia into bite-sized pieces. Rinse them thoroughly in cold water.
2. Sauté the Onion and Garlic:
   • In a large pot or deep pan, heat vegetable oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. Add Tomatoes and Tomato Paste:
   • Add the diced tomatoes and tomato paste to the pot. Stir well to combine and let it cook for a few minutes until the tomatoes start to break down.
4. Season the Mixture:
   • Add ground coriander, ground cumin, salt, and pepper to the tomato mixture. Stir to evenly coat the ingredients with the spices.
5. Add Colocasia:
   • Add the prepared Colocasia pieces to the pot. Mix them with the tomato and spice mixture until the Colocasia is well-coated.
6. Add Water and Simmer:
   • Pour enough water into the pot to cover the Colocasia. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer until the Colocasia is tender. This may take around 20-30 minutes.
7. Check for Doneness:
   • Test the Colocasia with a fork to ensure it’s cooked through. The pieces should be soft and easily pierced.
8. Garnish and Serve:
   • If desired, garnish the dish with fresh cilantro or parsley before serving. It can be served hot as a side dish or as a main course.

This is a basic recipe, and variations may exist based on family traditions and regional preferences. Adjust the seasonings according to your taste, and enjoy this Egyptian-style Colocasia dish!