Colocasia Tamarind ( little) Chili powder - to taste Salt - to taste Oil for deep frying.
Make sure the colocasia is washed well. Cook with a little tamarind ( this is to prevent itching - some varieties can cause a little irritation while eating) The colocasia should not be overcooked. Just a little tender and to enable the skin to be peeled. Heat oil Add the peeled colocasia and fry till brown This can be shallow fried also.
Add salt and chili powder to the fried colocasia. Serve. (Made by VK)