Quick and easy to prepare.
- 200 gms karunai kezhangu (elephant foot yam)
- 1/2 tsp turmeric powder
- 2 tsp red chilli powder
- salt to taste
- 1 tsp mustard seeds
- Cut the karunai kezhangu in to small thin pieces and boil it in water adding turmeric powder, salt for 5-10 mins.
- Remove from the heat and drain the water completely. Mix it with red chilli powder and keep aside for 10-15 mins. Heat oil in a kadhai and temper mustard seeds. Add the pieces, salt to taste and fry for about 5-10 mins. Serve hot with any main dish.