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.
-
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.
- 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.
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