Siru Kizhangu is a root vegetable. This vegetable is known as Country Potato in Africa and Chinese Potato in India. I had already posted a recipe “siru kizhangu poriyal” as the main ingredient. Let us see one more recipe using this Chinese Potato. This recipe is a roasted dish and a favorite in the whole family.
Siru Kilangu (Chinese Potato) – 500 Gms
Oil – 2 to 2 ½ tbsp
Red Chilli Powder – 1 tbsp
Turmeric Powder – 1 pinch
Salt to taste
Rice Flour – 1 tbsp
Asafoetida – 1 pinch
Soak the Siru Kizhangu in water for 30 minutes. Wash and rinse thoroughly. Siru Kizhangu usually comes with lot of mud on it. So washing it thoroughly is important.
Cook the Kizhanku in pressure cooker for 2 to 3 whistles. After the pressure drops, take out the Kizhanku and peel off the skin.
Cut them into medium thick slices. Take them in a mixing bowl or a plate. Add the Red Chilli Powder, Salt, Turmeric Powder and the Asafoetida.
Mix well so that all the masala coats the pieces evenly.
Heat the Oil in a pan. Add the masala coated Siru Kizhangu piece and spread it on the pan. Leave it for a minute in medium flame. Toss it and continue cooking for 5 to 6 minutes. Toss them in between.
Sprinkle a tbsp of Rice Flour. Toss and coat it evenly.
Continue cooking for 3 to 4 minutes till the Kizhangu turns crispy.
Serve hot with Rasam and steamed Rice.