Jammu Kachalu Colocasia Tamarind Dogra Sweet Sour Preparation

Ingredients

• 500g kachalu (taro / colocasia) — boiled in salted water 15 to 18 minutes until tender, drained and peeled
• 2 tbsp tamarind — dissolved in 1/2 cup warm water and strained
• 1 tbsp jaggery — grated
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• Salt to taste
• Fresh coriander to garnish

Method

1. Boil kachalu in salted water 15 to 18 minutes until completely tender.
2. Drain. Peel and cut into halves or large pieces.
3. Heat 2 tbsp oil. Add cumin — sizzle. Add asafoetida.
4. Add boiled kachalu pieces. Add turmeric, coriander powder and red chilli powder. Toss to coat.
5. Fry on medium for 3 to 4 minutes until lightly golden on the edges.
6. Add tamarind water and jaggery. Stir.
7. Cook on medium uncovered for 6 to 8 minutes until the sweet-sour sauce reduces and glazes each piece.
8. Season with salt. Garnish with coriander.