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.