Seppankizhangu Roast (Colocasia)

Ingredients:

Seppankizhangu       -  500 gms
Coriander seeds       -  1 table spoon
Jeera                        -  1 tea spoon
Fennel seeds (Sauf)  -  1 tea spoon
Red chilies               -  2 nos
Pepper                    -  1 tea spoon
Cooking oil              -  3 table spoons
Salt to taste

1.  Wash and cook the seppankizhangu(Colocasia or Taro root) till done.
2.  Peel and cut them to 1/2 inch pieces.
3.  Heat kadai and dry fry coriander seeds, jeera. sauf, pepper and red chilies.
4.  After they change colour and gives out fragrance,  allow to cool and grind it into powder.
5.  Heat oil in the kadai and add the cut seppankizhangu, salt and the ground powder.
6.  Keep flame in low and stir in between and cook till the vegetable become crispy and nice brown in colour.
7.  Serve with rice.  It tastes great.