Pidi Karna Kizhangu is also comes under YAM/ KARNA KIZHANGU family. Satti Karnai is the other variety. Click here for YAM ROAST recipe. To avoid the itchiness, I used an iron-opener (bottle-opener), while cooking.
INGREDIENTS:-
Pidi Karna kizhangu - 250 gms
Garlic pods - 7 to 10 pods.
Curry leaves - 2 leaflet, chopped
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Sambhar powder - 1 & 1/2 tsp
Garam Masala - 1/2 tsp
Rice Flour - 1/2 tsp
Salt - to taste
METHOD:-
(1) Boil water in a pressure cooker ( I used 3 ltr cooker), add crystal salt, pidi karna kizhangu, and bottle-opener, for 2 whistles in high flame. Allow the pressure to release by itself.
(2) When the pressure is released completely, strain the water from the cooker and remove the skin of the veggie.
(3) Now, Cut into to thick round shapes. Don't cut too thin.
(4) Heat oil in a Kadai/pan, add the mustard seeds. Allow it to splutter. Then add cumin seeds, fennel seeds, Curry leaves, Mashed Garlic pods and saute for a minute.
(5) Then add Asafoetida, Sambhar powder, Garam masala and rice flour. And saute in low flame for a minute. Be cautious, the powders may get burnt.
(6) Now add the sliced veggie to this masala and toss, so that the masalas gets coated in all the veggies. Check for salt. Add if needed. Cover with a lid of plate and let it cook for 10 minutes.
(7) After the specified time, gently flip the other side of the veggie. Cover with lid and let it cook in low flame for 5 minutes.
(8) Pidi Karna Kizhangu is ready to be served....
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| PIDI KARNA KIZHANGU FRY |
INGREDIENTS:-
Pidi Karna kizhangu - 250 gms
Garlic pods - 7 to 10 pods.
Curry leaves - 2 leaflet, chopped
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Sambhar powder - 1 & 1/2 tsp
Garam Masala - 1/2 tsp
Rice Flour - 1/2 tsp
Salt - to taste
METHOD:-
(1) Boil water in a pressure cooker ( I used 3 ltr cooker), add crystal salt, pidi karna kizhangu, and bottle-opener, for 2 whistles in high flame. Allow the pressure to release by itself.
(2) When the pressure is released completely, strain the water from the cooker and remove the skin of the veggie.
(3) Now, Cut into to thick round shapes. Don't cut too thin.
(4) Heat oil in a Kadai/pan, add the mustard seeds. Allow it to splutter. Then add cumin seeds, fennel seeds, Curry leaves, Mashed Garlic pods and saute for a minute.
(5) Then add Asafoetida, Sambhar powder, Garam masala and rice flour. And saute in low flame for a minute. Be cautious, the powders may get burnt.
(6) Now add the sliced veggie to this masala and toss, so that the masalas gets coated in all the veggies. Check for salt. Add if needed. Cover with a lid of plate and let it cook for 10 minutes.
(7) After the specified time, gently flip the other side of the veggie. Cover with lid and let it cook in low flame for 5 minutes.
(8) Pidi Karna Kizhangu is ready to be served....
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