If you love potatoes, you will definitely like Colocasia. Not as popular as its root-veggie counterpart, but is equally if not more delicious than potatoes when cooked the right way. I like my colocasia (or 'Mandey' as it is called in Konkani) roasted and well spiced like in this dish. It goes so well with rice and sambar or even with chapathis.
This root vegetable is easy to cook with, when they are right out of the cooker, boiled. Pressure cooking them makes it easy to peel off their skin and if this is done when they are still warm, all the more easier! This is the simplest recipe using Colocasia, that I prepare.
They do well with just some tempering and spices and need not be teamed with any other veggie, but again cooking is all about creativity... so go ahead and try teaming it up with any other veggie of your choice :)
Colocasia - 15-20
Oil - 2 tbsp
Mustard - 1 tsp
Curry Leaves - a few
Split urid dal - 1/2 tsp
Red Chilly Powder - 1 1/2 tsp
Salt - to taste
- Wash the Colocasia and pressure cook them in a cooker, with a little water.
- Allow to cook for about 2-3 whistles and then take it off the stove and allow too cool.
- Peel them and slice into thin rounds.
- Heat oil in a pan and add in the split urid dal.
- Once they begin to turn slightly brown, add in the mustard seeds.
- Once they crackle, add in the curry leaves and the sliced colocasia.
- Add red chilly powder and salt.
- Stir well and combine all the ingredients, making sure each piece of colocasia has a taste of the spices.
- Allow to cook for about 5-10 minutes on medium flame until the slices begin to turn golden brown and crisp.
- Drizzle some oil, if required.
- Serve hot with rice and dal or chapathis.