Recipe contributed by our beloved customer Nerissa D’Souza.
The routine arbi/ colacasia fry (a.k.a Seppankizhangu Varuval) is transformed into a delicious treat with Nerissa’s very own twist to it.
The Taro root, according to Organic Facts “contains a very significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, vitamin C, vitamin E, vitamin B6, and folate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper.”
Now add this nutritious goodness to the iron rich cast iron kadai, and pack a punch of health in your meal!
Now here’s the recipe:
- 350 g Colocasia (Arbi/ Taro)
- 2 tsp Mustard
- 4 pods Garlic chopped
- 2 Dry Red Chilli Crushed, Flakes or Powder
- 1 small onion finely chopped
- 1 tsp Turmeric
- 1.5 tsp Garam Masala Powder
- Pinch Hing (Optional)
- 2 tbsp Oil
- Salt to taste
For Garnish :
- Chopped Coriander & Lime
- Pressure cook Colocasia till very soft (3-4 whistles). Peel.
- In the TVF Cast Iron Kadai, heat oil and turn the flame low.
- Splutter mustard, add chopped garlic and crushed red chili. Add chopped onions.
- When the garlic and onions browns, Add turmeric, garam masala powder, mix.
- Now add the cooked colocasia and salt.
- With a flat spoon cut through the colocasia and mix until it is almost uniform.
- Let it cook on low flame till it gets crispy on one side. Then turn till all sides are crispy.
- You can make it as a single portion, or into two large roundish portions, or three smaller portions. [I do it in the kadai itself, you can also take it out and portion it.]
- Serve garnished with coriander and squeeze lime.
Try it out and tell us how it turned out! You can order the Cast Iron Kadai from here: