Colocasia or seppankizhangu or arbi is this yam like vegetable, found mostly in Indian and Chinese grocery stores here. It is a tuber just like the potato, I usually make this fry or add it to some curry or sambar. You can cook the vegetable, with the skin, in lots of water, peel the skin and fry it. But I don't do it that way, I peel the skin, slice it and then cook it. This way I feel the curry absorbs less oil, but whichever way you do it, the final verdict is yummy..
Need To Have
- Sliced Colocasia - 3 cups
- Onion - 1 small chopped
- Chilli Powder - 1 teaspoon
- Fennel Seeds - 2 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Curry Leaves - 7 to 10
Method
Peel the colocasia, slice it and then wash it. Grind everything except for the colocasia and curry leaves. Now mix this paste and salt to the arbi slices. Heat oil add the colocasia pieces, mix, just sprinkle like 2 tablespoons of water, reduce the heat, cover and cook till the colocasia slices are soft to the bite but they'll hold their shape. Remove the lid, add the curry leaves and some more oil, fry for some more time (like about 5 to 10 mins), till it turns golden and brown spots appear. Remove and serve it warm.
Sending it to Sizzling Veggies for Gayathri's WTML event,
to Srav's Cooking Concepts for the CC - Mom's Recipe event,
to Simply.Food for Sara's Cooking With Love - Dad event and
to Cooks' Joy for Priya's Healthy Diet - Vegetarian Side Dishes event.
Note
Slice the colocasia and then wash it, if you do it the other way, the vegetable is so slimy, that you'll end up cutting your fingers. Also this way you'll wash off some starch from the vegetable.
If while cooking if the vegetable is not cooked and you feel it needs some more water, sprinkle it again.
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