1/2 kg Colacasia
1/2 tsp Turmeric powder
1 tsp Red chilli powder
Salt to taste
A bit of asafoetida
3-4 tbsp oil
For first version only-
1/2 tsp Mustard Seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
1 Big spoon Bengalgram flour
2 tsp Rice flour
Pressure cook Colacasia and remove the skin. Cut into medium sized pieces.
Add salt, turmeric powder, red chilli powder and asafoetida to it and mix well.
Now there are two versions to follow-
Add the bengalgram flour and rice flour to the colacasia and deep fry them. This consumes more oil.
Heat the oil, add some mustard seeds, bengalgram dal and blackgram dal. When it starts spluttering, add the colacasia (mixed with spices) and cook covered for some time. Keep mixing it well in between. In about 10 minutes, you will get the roasted look.
You could also add a little bit of tamarind paste to the second version to give it a tangy taste.
This goes very well with rice varieties.
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