Chamadumpa Fry (Colocassia Fry)

This is my son's favorite curry. Since he can't remember the name he refers to it as "my favorite curry". Actually every member in my family loves it. Very easy to prepare with little ingredients but time taking though and yummy to have it with hot steamed rice. I remember my mom use to make this on sundays, as it tastes great while it is hot. On the weekdays, as we pack lunch to school, so there are two things to consider, that it is time taking to make and doesn't taste that good when it is cold.

In India, you get them in small size and I must say any vegetable is fresh and tasty in india, than what it tastes in USA. How do I know that, do not ask me ;-)

Here is the method to make it:

1/2 kg Colocassia  (chamadumpa)
Little turmeric powder
Red chilli powder as per taste
Salt as per taste
2 tbsp oil

Wash and soak Colocassia for a while in water as it helps in removing any mud that is stuck to them. Wash thoroughly under running water and then chop them all into a bit bigger equal size pieces. Pour enough water to cover them add turmeric powder and salt. Pressure cook them in cooker until 3 whistles. Let them cool and peel off the skin, keep them aside. Make sure they are not too mushy, they should hold their shapes.

Heat oil in a non-stick pan and add the cooked colocassia. Fry until they turn golden brown colour. Add salt and fry for 2 minutes. Then add red chilli powder and remove from heat. Thats it the curry is ready.

Since you have to cook and peel the colocassia it is kind of time consuming, otherwise it is easy to make, with very less ingredients.

This is off to "ANY ONE CAN COOK" event being hosted by Mymoonah at "Taste of Pearl City"