Seppan Kizangu fry (colocasia)

Ingredients

¼ kg seppan kizangu

¼ spoon red chili powder

1 spoon corn flour

A pinch asafetida

¼ spoon mustard

Salt to taste

5 – 6 spoons oil

¼ spoon tamarind paste (optional - for those who feels throat irritation of seppan kizangu)

Method

Pressure cook seppan kizangu, peel the skin and cut into pieces.

Do not overcook it, just for 1 or 2 whistle, otherwise they will become mushy.

Heat oil and splutter mustard, add boiled seppan kizangu with salt fry well for 5 minutes.

Then add red chili powder, asafetida and corn flour (tamarind paste) cook well until they are crisp.

Cook for at least 10-15 minutes in low flame. 

Ready to serve hot with rice/ sambar / rasam.