Peel taro root, yam, and breadfruit.

Cut the peeled vegetables into evenly sized pieces.

Steam or boil the cut vegetables until they are half cooked.

Allow the vegetables to cool slightly.

Cut the cooled, half-cooked vegetables into 1/2-inch cubes.

Heat butter and vegetable oil in a large pot or frying pan over low heat.

Add crushed ginger and garlic to the heated oil and stir-fry for 2-3 minutes until fragrant.

Add the prepared vegetable cubes to the pot.

Add ground cumin, cardamom pods, ground cinnamon, chili powder, and ground coriander to the vegetables.

Toss the vegetables and spices together until well mixed and the vegetables are coated.

Cover the pot with a lid.

Steam the vegetables for a few minutes, allowing the flavors to meld.

Season the dish to taste with salt and pepper.

Serve hot.