Chama dumpa fry

This is one of my favourite curry, and i love it.

Prepare this once and enjoy the awesome taste of this dish.

Usually when i prepare this curry, i will start with say suppose some 10 taro roots, by the end i will get only the curry of 4 or 5 taro roots ..... as i will eat them at each stage :)

So i usually buy the double quantity of taro root , if i am cooking it.

Chama dumpalu are starcy tropical tubers, rich in carbohydrates.  

This is called as  ചേമ്പ് കിഴങ്ങ് chembu-kizhangu in kerala, sivapan-kizhangu/ Seppankilangu in TamilNadu.

chama gadda/ chaama dumpa in Telugu,Taro root in English, it is also called as Arbi and can be cooked in many ways.

Serves : 2
Preparation time : 30 mins

Ingredients :

Taro root / Chema dumpa : 2 large
Chili powder : to taste
Salt : to taste
Oil : 3 tsp

Method:

Cook chema dumpa for 1 or 2 whistles, peel the skin off and cut them into pieces.
While you are taking the skin it may be gooey like lady finger, but the final stage of the curry will be really good.
(Some kind of taro root will cook so fast and they become mushy, so you need to keep an eye)
Take a wide open pan , Heat it, Add 2tsp of oil to it.
( If you want you can add seasoning, but i personally like this dish with out seasoning)
When oil is hot add cooked, cut taro root pieces.
Keep the flame in medium, spread them across the pan.
After 5 mins add salt and mix them once.
If you mix too much they will become mushy.
Cook it for 10 mins.
Now you can add chili powder.
Increase flame to high add remaining 1 tsp of oil and cook it for 5 more mins -- this step is to get the crispy coating for the taro root.
Serve this with hot rice.
Enjoy your dish :)