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Ingredients
- Karunai kizhangu / Elephant Yam – 1 (small sized)
- Small Tomato – 2
- Chili powder – ½ tsp
- Turmeric powder – ¼ tsp
- Oil – 2 tbsp
- Salt as needed
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How to make Karunai kizhangu roast with step by step images

- In a blender add chopped tomato, chili powder and salt. Grind it into fine paste.
- Peel, wash and chop karunai kizhangu into small cubes. Now add tomato paste and turmeric to the chopped karunai kizhangu and marinate it for 20 minutes.
- Heat oil in a pan add marinated karunai kizhangu and saute it in oil for few seconds. Then cover it with a lid and cook it in low flame without adding water Give it a stir every 2 – 3 minutes so that it doesn’t get burnt. When it seems to be cooked remove the lid and roast it dry and put off the flame.
- Serve it hot with mor kuzhambu or gravy of your choice!