Himachal Kachalu Colocasia Root Pahadi Sour Mustard Tangy

Method

1. 1

   Boil kachalu in salted water for 15 minutes until completely tender.

2. 2

   Drain and peel. Cut into halves or cubes.

3. 3

   Heat 3 tbsp mustard oil to smoking. Reduce to medium.

4. 4

   Add cumin — sizzle. Add asafoetida and dried red chillies.

5. 5

   Add boiled kachalu. Add turmeric, red chilli powder and coriander powder. Toss to coat.

6. 6

   Fry on medium-high for 4 to 5 minutes until kachalu develops golden edges.

7. 7

   Reduce to low. Add amchur. Toss well — the amchur coats each piece creating a sharp sour surface.

8. 8

   Cook 2 minutes. Season with salt. Garnish with coriander.