Chamagadda Fry

Difficulty rating 2 (special ingredient needed)

1 pound Chamagadda (Taro root)
Salt
large pinch Hing
½ tsp Chilli powder
1 tsp Turmeric powder
2 tbsps besan (optional)
oil

For seasoning

1 tsp Urad dal
1 tsp Chana dal
1 tsp Jeera
1 tsp Mustard seeds
4 Red chillies
10 Curry leaves

1.  Wash and boil the chamagada until it is cooked. Once cooked, run them under cold water and peel the skin and cut them into cubes.
2. Mix the salt, hing, chilli powder, turmeric powder and besan and mix.
3. Sprinkle this on top of the chamagada
4. Heat oil, add seasoning and let them splutter.
5. Add the chamagada a little ata time and almost fry them stirring in between.
6. Initially, the chamagada will be slippery but if roasted well, it will become slightly crispy.
7. Serve hot with chapati.

Aloo (potatoe) and Brijal (Indian Eggplant) Curry

Difficulty Rating 2 (Special ingredient needed)

2 cups Brinjal (small Indian eggplant) washed and cut into quarters or eighths (depending on size)

1/8 tsp. chili powder

1 tsp. coriander powder

½ tsp. cumin powder

Oil

½ cup onions chopped

1 cup potatoes peeled and cut into small bite sized cubes

Salt

1 cup tomatoes chopped

½ tsp. turmeric

1 tsp. ginger garlic paste

1. Heat oil.  Add onions and cook until transparent.
2. Add turmeric, chili powder and ginger garlic paste and fry for a minute.
3. Add brinjal and potatoes and mix and cook covered until the potatoes are mostly cooked but still a little firm.
4. Add the tomatoes, coriander powder and cumin powder and cook until the tomatoes start to break down.
5. Stir occasionally.
6. Add Salt.
7. Serve with rice or chapati

Chamagadda Pulsu (Taro Root in Tamerind Sauce)

Difficulty rating 4 (grinding requred, special ingredients required, difficult prep)

Chamgadda (taro root) is a root vegetable.  It has a very distinctive look but is similar to a potato in taste although the texture is much more smooth and silky.  It can often be found at your Indian grocery store.

1 tsp Chili powder

1 ½ cups Onion chopped small

½ tsp Cumin seeds

10 Curry leaves (important for this dish)

2 tsp Ginger garlic paste

Large pinch Hing (asafetida powder) (optional)

½ tsp Methi (fenugreek seeds) (optional)

2 Tbsp Poppy seed and coconut powder paste (optional)

3 Red chilli

2 Tbsp Tamerind soaked in ½ cup of water

10 Chamagadda (taro root)

½  tsp Tuermeric

½ tsp Mustard seeds

1 TBsp Corriander powder

3 Green chilli (optional)

1 tsp Jaggery or brown sugar (optional)

½ cup coriander leaves chopped

1. Boil Chamagada and then peal them and cut them into large bite size pieces.
2. Roast poppy seeds and coconut powder until golden brown and then grind to a paste.
3. Heat oil.  Add red chilli, mustard seeds, cumin seeds, methi seeds, and onions.
4. Add salt, hing, green chilli, curry leaves and let splutter.
5. Add turmeric and ginger garlic paste and fry for about 3 minutes.
6. Add the tamarind juice (add a little first and taste before you add more). Add 2-3 coups of water, coriander powder, chilli powder, and coconut and poppy seed paste.
7. Cover and cook for 10 minutes When the froth disappears, the pulusu is ready.
8. Add the sugar and chamagada peices and a little water to cover the chamagada (if needed).
9. Taste the sauce and add salt, sugar according to your taste.
10. If you can, wait 30 minutes before you eat it so that the flavors can mingle.
11. Garnish with coriander leaves and serve with rice or chapatti.