Nutritional Benefits of Colocasia/arbi/taro root/chema dumpa/kesuvina gedde : It is a starchy tap root, which is low in fat and proteins. It is high in calories. It contains high amount of dietary fiber and anti-oxidants. 100 gm of it provides 11% of daily required dietary fiber. It contain important phenolic flavonoid anti-oxidants like Beta-carotenes,cryptoxanthin along with Vitamin A. It also contain minerals like Iron,copper,zinc,magnesium and manganese. It also contain good amount of folates,riboflavin,thiamin,pantothenic acid,pyridoxin etc., It also contains good amount of potassium.
Preparation time : 15 mins
Cooking time : 30 mins
Yield : 2
Ingredients :
Colocasia/chema dumpalu/kesuvina gedde : 1/4 kg
Curry leaves/karivepaku/karivebina soppu : fistful
Red chili powder/karam/ona menasina kayi pudi : 1 tbsp
Cumin powder/jeera podi/jeerige pudi : 1 tbsp
Coriander powder/dhaniya pudi : 1 tbsp
Salt : as per taste
Oil : 1 cup
water : as per required
Method of Preparation :
- Boil colocasia/chema dumpa/kesuvina gedde in sufficient amount of water and little salt, in a pressure cooker till 3 vissils or normally in a pan till done. cool it and peel the outer brown layer and cut them into required sizes.
- Heat 1 tbsp of oil in a kadai and fry curry leaves/karivebina soppu/karivepaku, remove them and keep aside.
- In the same kadai add remaining oil, heat and deep fry the boiled pieces of colocasia and take them into a bowl. Then add salt,red chili powder,cumin powder,coriander powder and mix well.
- Finally add fried curry leaves and serve.
- Goes well as a side dish with sambar/bisi bele bath.
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