Let us see the method of preparing this lip-smacking sepangv kilangu stir fry simply with a handful of ingredients at home.
Wash the taro root thoroughly and boil for a while. Boil until it softens but do not over boil as it will become mushy and not suitable for frying. When it cools down, peel off the skin and chop them into circular chunks.
Place a sauce pan in the stove and switch it on. Pour two table spoons of groundnut oil in the pan and when it is heated, tip in some mustard seeds and cumin seeds to it.
When you hear it sizzle, just add the boiled taro root chunks and sprinkle the required salt.
Add in a tea spoon of red chili powder and coriander powder each.
Finally, blend in half a tea spoon of turmeric powder along with a pinch of hing.
Stir well and pop the lid on. Lower the flame and let it cook for about ten minutes approximately.
You can open the lid and stir in between.
After some time, you can open the lid and see the taro root chunks turning crispy.
If you want you can splash in a little more oil and toss over the chunks to get roasted all over.
When they turn golden brown and aromatic, turn off the stove.
Serve hot with steamed rice or roti, dhaal and sabzi.