Either you thrash the coriander seeds in a mortar, without making them into dust, or you gradually crush them in a blender.
Remove the edges and peal the kolokassi, wash them and dry carefully with kitchen roll. Heat the oil and fry the kolokassi until they brown on all sides. Add 1 cup of wine and 3/4 of the coriander seeds and leave to boil. Cover the pan with a lid, reduce fire and let them cook, until they have gone soft, shaking the pan from time to time for the kolokassi to turn sides (by holding the pan by its handles and holding the lid with a cloth). After about 15 minutes, check if the kolokassi has cooked by prodding a fork into them. If not cooked, add the remaining wine and continue cooking until soft (if needed add more wine). When the kolokassi is ready, add salt and sprinkle them with the remaining coriander. Let them heat a little longer, uncovered, until only the oil remains and serve.
1 kilo (6-8) young kolokassi (Taro)
6 tbsps olive oil
1 ½ cup (roughly) red (or white) dry wine
2 tbsps coriander seeds