Simple South Indian style Seppan kizhangu fry (Hindi- Arbi; English- Taro). Taro is native to Southern India and Southeast Asia. It is a starchy root vegetable. Boiling is the best way to cook this vegetable, so that it is easy to peel the skin & helps to cook fast. It is really tasty dish with curd/ yogurt rice, sambar rice etc., This dish is one of my favorite recipe, were I inspired from mom.
Taro / Seppan Kizhangu – 4 nos.
Red chili powder – 1 tsp
Jeera powder – 1 – 2tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Salt to taste
Oil for pan fry
- First boil the taro & remove the skin.
Mix all the spices & salt into the small bowl.
Add finely sliced taro to the mixture by sprinkle some water.
Marinate for 10 – 15 minutes in refrigerator (take out from the fridge before frying).
Add oil to the pan, add jeera & marinated taro by tossing for 5 – 10 minutes on low flame or until the masala gets brown.
Garnish with fried curry leaves on top.
Serve it hot & enjoy !!