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.