Ingredients:

• 400g – chamadumpa (colocasia)
• 100g – boiled fresh peas
• 2 onions, medium, cut into small pieces
• 4 green chillies, chopped fine
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Jeera
• 1/4 tsp – Mustard Seeds
• 1/2 tsp – de-husked split Urad Dal
• 10 Curry leaves
• 2 tsp – chopped, coriander
• 2 tbsp – oil
• Salt
• 1/8 tsp – Haldi
• 2 Red Chillies (broken into pieces)

Method:

1. Wash colocasia thoroughly in water and pressure cook up to 4 whistles.
2. Peel the colocasia and cut them into 1.5 inch pieces; keep aside.
3. Heat oil, add mustard seeds, jeera, red chilli pieces, urad dal, haldi and curry leaves.
4. Fry till the seeds splutter and dal turns light brown.
5. Add chilli and onion pieces, fry till they become soft, add chilli powder, mix well.
6. Add colocasia, peas and salt, mix well and cook for 2 to 3 min with lid on.
7. Add chopped coriander, fry for 1 min and remove, (do not add water during any step).
8. Serve with plain rice/chapatti/puri.

Recipe courtesy of Uma Devi Ramachandra