Tuesday, May 10, 2011

Seppenkezhangu(Taro Root) Stir Fry

My mom usually prepares this taro root by boiling it and then stir frying it with spices. I wanted to try something different and when I saw this in Manjula aunty's blog, was really excited and tried this the next day. Adding ajwain adds to the digestion factor and flavor. Chopping the vegetable may take some time but gets easily tender while frying.
The recipe is here.

Taro Root - 8 pieces
oil - 2 tsp
Mustard seeds - 1 tsp
Ajwain seeds - 1 tsp
Red Chilly - 1
Salt - as needed

Dry powders:
Red Chilly powder - 1 tsp
Coriander powder - 2 tsp
Amchur(Mango) powder - 1/2 tsp
Turmeric - 1/4 tsp

Peel the skin of taro root and cut them into 1/8" thick. Heat a pan, add oil, once hot add mustard, ajwain seeds. When they crackle add red chilly, taro root pieces. Mix well, close the pan. Let this cook for 5 mins. Now add salt, mix well and cook for 3-4 mins. Add all the spices, cover and cook for the last 5-6 mins or until tender.
 Crunchy Taro root fry is ready to be served.

Sending to Bookmarked Recipe - Every Tuesday event by Aipi.

I knitted a scarf for last winter which was very useful for us. Thought of sharing this with you all.
Here are some clicks of the scarf.

Have a wonderful week ahead!!!


  1. Taro root fry looks so flavorful... lovely... Pretty scarf!

  2. Tarro root stir fry looks awesome and cripsy.

  3. Love any dish with taro root. This looks yummy.

  4. Fry looks super crunchy & spicy dear..