Peel the colocasia stalks and chop into small pieces. Chop the leaves too and keep them aside. Blanch the stalk and leaves together by boiling them in water and draining all the water. Immerse in cold water to stop the cooking process. Make a puree of half the stalk and chopped leaves. Heat oil in a pan, add cumin seeds, dried red chillies, chopped garlic and boiled and peeled colocasia roots. Cook for some time add the puree and cook again. Add the blanched stalk and leaves and stir. Add water as required all ground spice, coriander powder, red chilli powder, salt, soaked peanuts and cook again till done. Serve hot.