Friday, September 16, 2011

Colocasia / Seppankizhangu Fry

Ingredients
  • 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

Switch off the stove after 2 minutes
Garnish with coriander leaves if needed

Note

  • Can add 2 teaspoons of besan flour mixed with 1/4 cup of water towards the end.