Ingredients:
Seppankizhangu (Taro root aka colocasia)- 1/2 kilo
Tomato-1 medium-chopped fine
Onion-1 medium- chopped fine
Chilli powder- 1 tsp
Ajwain seeds (omam)-2 tsp
Gram flour- 2 tbsp
Curry leaves- 1 sprig
Coriander leaves for garnish
Oil
Salt to taste
Tomato-1 medium-chopped fine
Onion-1 medium- chopped fine
Chilli powder- 1 tsp
Ajwain seeds (omam)-2 tsp
Gram flour- 2 tbsp
Curry leaves- 1 sprig
Coriander leaves for garnish
Oil
Salt to taste
Method:
Wash the tuber to remove all the mud and boil in the pressure cooker for 2-3 whistles. Cool, peel and cut into 1/2 inch thick round pieces. Coat the cut pieces with Gram Flour and salt. Deep fry and keep aside.
Heat oil in a pan, add crushed ajwain seeds, curry leaves, onion and saute for 2 minutes. Add tomato, chilli powder and salt and continue to saute till onion and tomato cook well and blend. Add the fried pieces and toss. Garnish and serve as a starter or as accompaniment to food.
