COLO CASSIA /SEPPANKIZHANGU ROAST1

 Seppankizhangu roast is the all-time favorite of our family. I used to make them often at home. In fact it is a good substitute for Potato curry. It is quite simple and easy to prepare...Here it goes.  

 Ingredients:

Seppankizhangu               – 10 to 15 Nos

Red chili powder                1 tsp

Sambar Power                  1 teaspoon

Turmeric Powder              a pinch

Asafetida powder            ½ tsp

Seasoning:

Oil –                               4 tablespoon

Mustard                            ½ teaspoon

Cumin seed                      ½ tsp

Salt                               as per taste

Curry leaves                    few

Method:

• Boil the cololasia in a pressure cooker until one whistle, or u can boil the vegetable in water. Be careful not to overcook the colocacia as it will turn mushy. Cool and peel them. Cut into half.
• In a bowl add cooked cololasia, Chili powder, Sambhar powder, Hing, Turmeric powder, salt and mix well and keep aside for five minutes.
• Heat the oil in a frying pan, add mustard seeds. When it pops up, add cumin seed and curry leaves and fry till the dhal turns light brown. Then add the above cooked cololasia mixture and mix well.
• Turn gently now and then and roast till it become light brown. Add curry leaves and mix well.

Tip: Wash the taro root and cut into small pieces. Place them in idli stand and steam cook them for  10 -15 mts .Then remove the skin and let them cool.