Chamagadda Fry/Taro Root Fry/Arbi Fry

Prep Time: 15min
Cook Time: 25min
Total Time: 40min
Yield: 3-4 Servings

Ingredients

250 Grams Taro Root/Chamagadda
1 Tspn Red Chilli Powder
1/2 Tspn Gingergarlic Paste
Salt to Taste
1/8 Tspn Turmeric Powder
1 Tspn Coriander(Dhania) Powder
1/4 Tspn Garam Masala Powder
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
Few Curry Leaves(Karivepaku)
1 Tblspn Cilantro(Kothmir) Leaves, chopped
1 Tblspn Oil

Directions

• Wash taro root under running water & add taro root, water as needed ( taro root must be completely immersed in water) in a pressure cooker & close the lid. Pressure cook for 2 whistles on a medium flame. Turn off the flame & let the pressure release naturally. 
• Open the lid & drain water completely. Once the taro root are cooled; peel off the skin & cut into 1-inch pieces. Keep aside.
• Heat oil in a pan on medium-low flame; add cumin seeds, mustard seeds, curry leaves & saute it for a minute. 

• Add gingergarlic paste & saute for another minute. Now add red chilli powder, turmeric powder, coriander powder, salt, garam masala powder & saute for another minute.

• Add chopped taro root or chamagadda & mix well. 

• Saute for 5-8 minutes or until taro root is coated well with the masala. Turn off the flame & garnish with cilantro leaves.
• Serve with rice or roti as a side dish.