Tuesday, February 2, 2016

ALVAMANDE (COLOCASIA) FRY

ALVAMANDE (COLOCASIA) FRY

The recipe today is made of a potato- like vegetable  called Colocasia ( also called Taro Root) which in India is known as "Arbi" in Hindi, "Arvi" in Gujarati, "Kesuvina Gedde" in Kannada, and ''Alva Mande" in Konkani. I have shared earlier the recipe for "Dum Arbi" and Arbi Masala Fry elsewhere in this blog.

This dish is adapted from a recipe provided to a cooking group in which we are members by my friend, Asha Radhakrishna Shenoy. I have used my own quantities for the ingredients.


Ingredients:
  • Colocasia, 500 gms
  • Chilli Powder, 2 tsp, or as per taste
  • Turmeric Powder, 1/2 tsp
  • Asafoetida, (Hing), 1/4 tsp
  • Rice Flour, 1 tbsp
  • Garlic Pods, lightly crushed, 8-10
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Salt, to taste
  • Oil, 2 tbsp
Method:

Wash and place the colocasia in a vessel without adding any water
Place this vessel in a pressure cooker with the required quantity of water
Keep the colocasia uncovered and close the lid of the cooker and pressure cook for 4-5 whistles
Take care to ensure the colocasia is well cooked but not over cooked
Switch off the gas and when the cooker is cool enough, remove the cooked colocasia
Peel the colocasia and cut them into roundels
To the colocasia roundels, add chilli powder, turmeric powder, salt, asafoetida, and rice flour and mix well. Keep aside.
Heat oil in a thick bottomed kadhai and when it is hot, add the mustard. When they splutter, add the curry leaves and crushed garlic pods
Fry till you get a good aroma and the garlic pods turn golden
Add the spiced colocasia roundels and cook on medium/low flame till the colocasia gets nicely roasted and coated.