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Colocasia fry

Colocasia is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro. The leaf of this plant is also edible and resembles elephant ears and the bulb is a vital staple food crop and fodder crop in the tropics. Commonly known as Arbi in India, the bulb is one of the finest sources of dietary fiber. This recipe makes a great side dish and also can be served as an appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 gm colacasia roots
  • 2 cups water
  • ½ tsp carom seeds
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp red chilli powder
  • 2 Tbsp. oil
  • Salt to taste

Method
 

  1. Rinse colocasia very well in the water and pressure cook them by adding 2 cups of water till 2 to 3 whistles or for about 10 minutes.
  2. Remove them from cooker when the pressure settles down, peel and slice them. Keep aside.
  3. In a pan heat oil and add carom seeds and sauté them till fragrant.
  4. Add the sliced colacasia, stir and sauté for 5 minutes on a low flame.
  5. Then add cumin, coriander, chilli powders and salt. Mix well.
  6. Sauté and flip each piece to get even roasting.
  7. Remove from the flame and transfer to serving bowl.
  8. Serve as a side dish with steamed rice.