Seppankizhangu/Colocacia- 8 to 10
chilli powder- 1 to 1 1/2 tsp or acc to taste
turmeric powder- 1/4 tsp
Garam masala powder- 1/2 tsp
salt to taste
oil for deep frying
Pressure cook Seppankizhangu/Colocacia until one whistle, or u can boil the vegetable in water. Be careful not to overcook the colocacia as it will turn mushy.
When cooled peel the skin and cut into round slices(not very thick or thin).
Heat oil in a pan and deep fry the slices. When the slices start to turn golden brown at sides drain it in a paper towel.
Heat 4 to 5 tsp of oil in another pan(You can use the same pan after transferring the oil to some other bowl) and add all the powders and salt. Keep the flame low and add the fried colocacia pieces to it. Mix well ,stir in between and let it be in a slow flame till the oil bubbles and the pieces turn crispy .