CRUNCHY - CHEWY SENAI KIZHANGU

CRUNCHY - CHEWY SENAI KIZHANGU

Senai Kizhangu (Taro Root in English), contains a very significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, C, E, B6, and folate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper.

Cryptoxanthin, which is found in this vegetable, is directly connected to a lowered chance of developing both lung and oral cancers.

INGREDIENTS:-

Senai Kizhangu - 250 gms

Garlic pods - 7 to 10                 

Sambhar Powder - 2 tsp

Rice Flour - 1 tsp

Water - as required

Salt- as required

Turmeric powder - 1/4 tsp

For Seasoning :-

Oil -  3 tsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Fennel Seeds - 1/2 tsp

Curry leaves - 2 leaflet

Asafoetida - 1/4 tsp

METHOD:-

Wash and clean the senai kizhangu and remove the roots  alone which sticks  the vegetable. No need to remove the outer skin. Cut into halves.

In a Pressure Cooker ( I used 3 ltr pressure cooker), add  senai kizhangu, turmeric powder, salt and  water to the level of the senai kizhangu.

Pressure cook for 1 whistle in high flame. Switch off the burner. Manually, release the pressure carefully using knife, spoon or fork.

Strain the water and now remove the outer skin. Slice it, not too thin.

Heat oil in a Kadai, add the mustard seeds. When it crackles, add the remaining ingredients, one by one, given under the section  seasoning.

Crush the Garlic pods and add to the above seasoning.

Add the Sambhar powder and Rice flour together to it and saute for a minute or less. Avoid burning the flours by over cooking.

 Add the sliced senai kizhangu to this mixture and toss well.

Cover with lid, cook in sim for 5 minutes. Check for Salt, toss well and cover with lid, cook in sim mode for 10 minutes. Toss in between.

This helps to form crunchy layer outside and chewy layer inside.

Crunchy - Chewy Senai Kizhangu is ready.....