Cuisine: Aikanthika's own experimentation
Ingredients:
Taro / Colocasia – ½ kg
Chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Salt – as required
Seasoning:
Coconut oil – 2 tablespoons
Curry leaves – 2 sprigs
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red chillies – 2
Method:
Peel the taro/colocasia and wash them. Then chop taro/colocasia into small-sized cubes. In a kadai / pan, heat oil. Once the oil has been heated, add mustard seeds and cumin seeds. Once they splutter, add dry red chillies. Once the dry red chillies have turned golden brown, add curry leaves, chopped taro/colocasia and mix. Fry until the taro/colocasia pieces have become soft enough by sautéing often. After the taro/colocasia pieces have cooked, fry for 5 more minutes and then add salt, chilli powder and turmeric powder. Mix well and turn off the stove.
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