Ajwaini Arabi
Equipment
- Heavy-based Pan
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 250 g Colocasia (Taro root) (1/2 root)
- 200 g Ghee (3/4 cup)
- Asafoetida pinch of
- 1/2 teaspoon Ajwain seeds
- 1/2 teaspoon Chilli powder
- Salt
Instructions
- Cook the colocasia in a large, heavy-based pan of boiling water for about 10-15 minutes.
- Drain and allow to cool, then peel off the skin, cut in half lengthways, and flatten with your hands.
- Reserve 1 tablespoon of ghee and heat the remaining ghee in a frying pan (skillet) over medium heat.
- Add the colocasia and fry for a few minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper (paper towels). Return to the frying pan.
- Heat the remaining ghee in a small frying pan over medium heat, add the asafoetida and ajwain seeds, and stir-fry for 1 minute.
- Remove from the heat, stir in the chilli powder, and season with salt. Pour over the colocasia, then cover and cook over very low heat for a further 5 minutes.
Nutrition
Sodium: 37mgCalcium: 68mgVitamin C: 7mgVitamin A: 411IUSugar: 1gFiber: 7gPotassium: 906mgCholesterol: 512mgCalories: 1934kcalSaturated Fat: 124gFat: 200gProtein: 3gCarbohydrates: 41gIron: 1mg
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