Boil the eddoes.
Note: To test doneness just stick an ice pick or knife. If it goes through smoothly then it is ready.
Peel then mash the eddoes using the back of a fork
Add the onion, garlic then add salt and pepper to taste. Mix
Fry the 2 cloves of garlic in a kalchul (ladle) and chongkay the eddoes.
Adjust salt and pepper if necessary then mix until smooth. Add chadon beni chutney (optional)