Chef: Nirmal Gupta (56), Homemaker, Delhi (India)
Ingredients
For serving 2-3 people for 1 meal
1. Colocasia - 500 grams
2. Green chillies (3-4)
3. Coriander (50 grams) - thinly chopped
4. Turmeric powder - 0.5 tea spoon
5. Coriander powder - 1.5 tea spoon
6. Red chilly powder - 0.5 tea spoon
7. Amchur powder - 1 tea spoon
8. Aniseed (ajwain) - 0.5 tea spoon
9. Garam Masala - 0.25 tea spoon
10. Asafoetida (heeng) powder - 0.25 tea spoon
11. Cooking Oil - 2-3 table spoons (Recommended: Mustard Oil)
12. Salt - As per taste
13. Lemon - One
(Picture: Colocasia)
Steps for Preparation
1. Peel the skin off all the colocasia and wash
2. Thinly slice the colocasia into thin finger like wafers
3. Take a cooking pan (wide base) and add oil to it.
4. Heat the oil and add asofoetida powder and aniseed, quickly followed by chopped green chillies.
5. Add the colocasia fingers to the pan. Let it roast in the oil for about 5 minutes (low flame), tossing the slices around for uniform cooking on all sides. Make sure that the pan is not covered during this time
6. Add all the spices (turmeric powder, salt, coriander powder, amchur powder, garam masala, red chilly powder) and mix well. Cover the pan and let the mixture cook for 10 more minutes on low flame. Stir occasionally during this time.
7. Turn off the flame and leave the contents covered in a pan for a few minutes. The curry is not ready to serve.
8. Squeeze a few drops of fresh lemon (while eating) to make it tangy, if you prefer it that way
9. Garnish with thinly chopped coriander leaves
Estimated Preparation Time: 30 minutes
Shelf Life: For immediate consumption
Best Served With: Chapaati / Bread / Naan
Ingredients
For serving 2-3 people for 1 meal
1. Colocasia - 500 grams
2. Green chillies (3-4)
3. Coriander (50 grams) - thinly chopped
4. Turmeric powder - 0.5 tea spoon
5. Coriander powder - 1.5 tea spoon
6. Red chilly powder - 0.5 tea spoon
7. Amchur powder - 1 tea spoon
8. Aniseed (ajwain) - 0.5 tea spoon
9. Garam Masala - 0.25 tea spoon
10. Asafoetida (heeng) powder - 0.25 tea spoon
11. Cooking Oil - 2-3 table spoons (Recommended: Mustard Oil)
12. Salt - As per taste
13. Lemon - One
(Picture: Colocasia)
Steps for Preparation
1. Peel the skin off all the colocasia and wash
2. Thinly slice the colocasia into thin finger like wafers
3. Take a cooking pan (wide base) and add oil to it.
4. Heat the oil and add asofoetida powder and aniseed, quickly followed by chopped green chillies.
5. Add the colocasia fingers to the pan. Let it roast in the oil for about 5 minutes (low flame), tossing the slices around for uniform cooking on all sides. Make sure that the pan is not covered during this time
6. Add all the spices (turmeric powder, salt, coriander powder, amchur powder, garam masala, red chilly powder) and mix well. Cover the pan and let the mixture cook for 10 more minutes on low flame. Stir occasionally during this time.
7. Turn off the flame and leave the contents covered in a pan for a few minutes. The curry is not ready to serve.
8. Squeeze a few drops of fresh lemon (while eating) to make it tangy, if you prefer it that way
9. Garnish with thinly chopped coriander leaves
Estimated Preparation Time: 30 minutes
Shelf Life: For immediate consumption
Best Served With: Chapaati / Bread / Naan
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