- Colocasia / Seppankizhangu - 1/2 kg
- Red chilly powder - 2 teaspoons or more
- Dhania/ coriandar powder - 1 teaspoon
- Turmeric - 1/4 teaspoon
- Salt - 1 teaspoon
- Oil - 1 ladle
- Mustard seeds - 1 teaspoon
- Curry leaves - little
- Coriander leaves - for garnish
Method
- Wash Colocasia / Seppankizhangu well and pressure cook for 1 whistle
- Allow it to cool and peel its skin
- Cut into small round pieces
- Add chilly, dhania, turmeric and salt powders.Mix well with hand and keep it aside for 15 minutes
- In a kadai heat oil and season with mustard seeds.Add hing and curry leaves
- Now fry colocasia / seppankizhangu little by little first and then put everything together in the same kadai and saute it well.By doing this way we can prevent the veggie from becoming mashy
Garnish with coriander leaves if needed
Note
- Can add 2 teaspoons of besan flour mixed with 1/4 cup of water towards the end.
Yummy roast - favored by all!
ReplyDeletewow...perfect n tasty version..
ReplyDeletefirst time here...love ur space..
nice presentation..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite
one variation my mom does is
ReplyDeleteshe washes the kazhangu and then cuts it
she half boils the kazhangu with salt and turmeric and then peels the skin
then in a kadai she puts some oil and fries them out
then in the same oil she seasons it with mustard and other things and then adds the kazhangu with the curry powder and leaves it on sim for long the longer it is the better it tastes
if you have a conventional oven then you can even broil it for some time to get the crust instead of frying
This was served in radhu's wedding (my sis) and it was amazing :)