Colocasia

Use the same weight. Peel, cut into similar pieces and parboil for 5 minutes before adding; it cooks faster than colocasia, so add later and simmer 10–15 minutes. The dish will be less sticky and nutty.

Use the same weight. Peel and cut into chunks; it softens faster and turns sweeter, so reduce cooking time by about 5 minutes and adjust sugar or tamarind if the recipe has any.

Use the same weight. Peel, cut into pieces and cook 5–10 minutes longer than colocasia; it holds its shape well but is less slippery.