Taro is a root vegetable, (colocasia esculenta) and is easily found in Indian grocery stores. They're not the prettiest to look at, but are a considered healthy.
Taro contains three times as much fiber as a potato, is a great source of potassium and is a low glycemic index food. It's also is very easy to digest. The glycemic index measures how your blood sugar levels rise after you eat carbohydrates.
I love how the leaves of this plant look.
Taro is cooked and a staple in many parts of the globe, and is the basis for the famous staple poi made in Hawaii.
Traditionally, after coating with spices, the taro pieces would be deep fried in batches. That's an unbeatably good recipe, but in the interest of health, I shallow fry all of them in one batch, and with much much less oil.
If you are making in a large quantity, a wide and flat pan, not a curved one, would work best, so they don't crowd and get mushy.
This dish goes amazingly well with any south indian sambar/rasam, more kuzhambu (kadhi), dal, kootu, yogurt rice, you name it!