Himachal Kachalu Colocasia Root Pahadi Sour Mustard Tangy

Ingredients

• 500g kachalu (colocasia / taro root) — boiled in salted water until tender, peeled
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 2 dried red chillies
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 2 tbsp amchur
• Salt to taste
• Fresh coriander

Method

1. Boil kachalu in salted water for 15 minutes until completely tender.
2. Drain and peel. Cut into halves or cubes.
3. Heat 3 tbsp mustard oil to smoking. Reduce to medium.
4. Add cumin — sizzle. Add asafoetida and dried red chillies.
5. Add boiled kachalu. Add turmeric, red chilli powder and coriander powder. Toss to coat.
6. Fry on medium-high for 4 to 5 minutes until kachalu develops golden edges.
7. Reduce to low. Add amchur. Toss well — the amchur coats each piece creating a sharp sour surface.
8. Cook 2 minutes. Season with salt. Garnish with coriander.