Ingredients:
Method
Pressure cook the Colocasia. (do not over cook).
Peel and cut them into round pieces.
Take the cut pieces in a plate, sprinkle chilli powder, turmeric powder, garam masala, corn flour and salt over it. Also spread the curd and mix well. Let it soak in the marination for about an hour.
In a pan or a dosa thava heat two spoons of oil and place these marinated colocasia pieces.
Turn them over and cook and repeat till they are roasted.
Goes well with curd rice.
Note: Even if you cook with salt, it will not be imparted into it. So pressure cook without salt. Mommy's.... if you are travelling out of station do the marination and store it in the firdge so that the kids or your man can just roast them in the thava.
- Seppang Kihangu (Colocasia) - 1/2 kg
- Chilli powder - 3 tsp
- Turmeric powder - 2 tsp
- Garam Masala - 2 tsp
- Corn flour - 1 tbsp
- Curd - 2 tbsp
- Salt to taste
- Oil few spoons to fry.
Method
Pressure cook the Colocasia. (do not over cook).
Peel and cut them into round pieces.
Take the cut pieces in a plate, sprinkle chilli powder, turmeric powder, garam masala, corn flour and salt over it. Also spread the curd and mix well. Let it soak in the marination for about an hour.
In a pan or a dosa thava heat two spoons of oil and place these marinated colocasia pieces.
Turn them over and cook and repeat till they are roasted.
Goes well with curd rice.
Note: Even if you cook with salt, it will not be imparted into it. So pressure cook without salt. Mommy's.... if you are travelling out of station do the marination and store it in the firdge so that the kids or your man can just roast them in the thava.
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