400gmsChena / SuranElephant Foot Yam, cut into bite size pieces (measured after cleaning)
1/2cupWhole small onion
3Whole garlic big cloves
2 - 2.5tspRed chilli powder
A pinchFennel Powder (Perumjeerakaom)
1/4 - 1/2tspMustard seeds
Cook the cleaned chena pieces with salt till it's tender (refer notes). Make sure you dont overcook them. It should retain a crunchy texture.
Crush together the whole garlic and whole small onion using a mortar and pestle. Keep it aside. Heat oil in a pan and crackle the mustard seeds. Add the crushed small onion and garlic and curry leaves. Fry it till it turns golden brown.
Add chilli,turmeric, pepper and fennel powder and salt. Fry it till the raw smell goes, about 2 mins. Add hot water and mix well. Add cooked chena and mix well. Make sure the chena pieces are coated well with masala.
Continue to cook on low flame for 5-10 mins, stirring in between,till it is roasted well. Remove from fire and serve hot with rice.
Since the chena I get in Bahrain, cooks in no time, I usually cook it on stove top, by boiling it with water and salt. Be careful while adding salt the second time, since chena is already cooked with salt.
This Chena Mezhukkuperatty was printed from https://mariasmenu.com/vegetarian/chena-mezhukkupuratty.
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