My Indian Recipes

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   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. Mix the salt, hing, chilli powder, turmeric powder and besan and mix. Sprinkle this on top of the chamagada Heat oil, add seasoning and let them splutter. Add the chamagada a little ata time and almost fry them stirring in between. Initially, the chamagada will be slippery but if roasted well, it will become slightly crispy. Serve hot with chapati.

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

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 Boil Chamagada and then peal them and cut them into large bite size pieces. Roast poppy seeds and coconut powder until golden brown an...