Shepangkezhangu/Colacasia Fry

First boil the shepangazhu in cooker for 3 whistles.(Add as much water as to cover one inch above the veggie)

Remove from stove and transfer to cold water.

Remove the skin and put the shepangkezhangu in a plate or bowl.

To it add turmeric powder,red chilli powder,sambar powder,ginger garlic paste and salt.Mix well and leave to marinate for 10 mins.

Heat oil in a wok, add mustard and once it pops add curry leaves.

Add the shepangkezhangu and fry until golden brown.

If using anything other than a non-stick wok more oil will be needed and keep flame between

medium and low.

INGREDIENTS	QUANTITY
Shepangkezhangu	Half kilo
Red chilly powder	4 tbsp
Turmeric Powder	2 tbsp
Salt	1-2 tsp
Mustard	1 tbsp
Curry leaves	8- 10 leaves
Oil	100 ml
Sambar Powder	2 tbsp
Ginger garlic paste	2 tbsp