Colocasia sabzi

Colocasia is a starchy globular fleshy taproot of aroid family. Its crunchy, underground root is one of the popular edible root vegetables in Malaysia and India. Colocasia has elevated levels of Potassium, which manages blood pressure level as well as reduces the chance of hypertension.  It is abundant with Vitamin B6 that fortifies the immune system of our body, making the body much less susceptible to illnesses.

Ingredients:

250 gms ghuiyan

12 tbsps oil ( mustard oil gives a wonderful flavor)

1tsp ajwain

½ turmeric powder

1/3 tsp red chilli powder

1½ tsp coriander powder

½ tsp dry mango powder

½ tsp garam masala powder

Salt to taste

Cut coriander leaves to garnish

Method:

-         Pressure cook the cleaned ghuiyan for 4 minutes. This time will vary depending on the size and type of ghuiyan. Cool, open the cooker and peel the ghuiyan.

-         Take the ghuiyan one by one and flatten it between the palms.

-         Heat oil in a pan, add the ajwain, then all other masala powders.

-         Reduce the flame and add the ghuiyan.

-    Keep shaking the pan in between to make sure all sides of the ghuiyan come in contact with the pan and develop a crust.

-         Remove from the fire, garnish with  cut coriander leaves and serve with chapatis or steamed rice.