In my attempt to make my day to day vegetables more interesting and to bring about a variation I tried this. This is a very simple to try preparation and goes very well with parathas or with some daal and rice.
The preparation hardly has an technicalities in it except that one has to take precaution that the colocasia is not overcooked. It’s a simple to try recipe made with minimum spices and to add more flavour it is cooked in mustard oil. For people who do not enjoy eating this oil, they could use any vegetable oil. It is a Jain recipe so uses no onion or garlic.
about 500-600gms Colocasia
mustard oil for cooking
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafetida
salt to taste
To be mixed together
2 tsp red chili pwd
3/4 tsp turmeric pwd
2 tbsp coriander pwd
1 tbsp amchoor pwd
1 tbsp cumin pwd
1/2 tsp rock salt
Pressure cook the colocasia for one whistle, peel and keep aside. Flatten each piece of colocasia by pressing between the two palms.
Heat about 3-4 tbsp oil in a flat pan and add the mustard seeds, followed by cumin and fennel. Add some asafetida.
Now arrange the flattened pieces in the pan and sprinkle some salt over it.
Spread half the spice mix on the top and then turn the pieces and cook on low flame till the bottom side turns crisp.Now spread the remaining spice mix over the colocasia and turn it again so that the other side can be cooked till crisp.
Once crisp from both the sides serve hot along with rice and lentils.
Sending it to Divya's 'Show me your curry' event.