Ananya's Easy and Spicy Seppankizhangu ( taro root ) Poriyal

               

Ingredients:

• Seppankizhangu - 1/2 kg
• Kashmiri Red Chilli Powder - 3 to 4 tspn
• Turmeric Powder - 1
  tspn
• Asafoedita Powder - 1/2 tspn
• Mustard - 1/2 tspn
• Oil - 1 1/2 tblspn

Method:

• Steam the Seppankizhangu in pressure cooker for 3 whistle by adding water until it immerse and little salt
• Then peel of the skin and cut according to shape needed
• To this add red chilli , turmeric powder and salt , mix them well and keep it aside for 45 mins to 1 hr
• Heat 1 tblspn oil in a kadai , add mustard, asafoetida powder and Seppankizhangu and cook well
• After 5 mins add remaining 1/2 tblspn oil and keep it in low flame until it roast well.

Your feedback/comments would be appreciated.

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