Eddo root is an excellent source of fiber and carbs. This makes it perfect for children, athletes and active individuals. It contains potassium, magnesium, iron, zinc and other minerals that support overall health. Since it’s rich in fiber, it keeps your blood sugar levels stable and prevents insulin spikes. Once cooked it has a sweet, subtle, nutty flavour. In short, Eddo root is a versatile vegetable.
Prep Time
45 mins
Ingredients
a. 500 g. Boiled and Cut Eddo root
b. Mustard seeds – 1 tsp
c. Turmeric Powder – 1 tsp
d. Sambar Powder – 11/2 tsp
e. Amchur Powder – 1 1/2 tsp
f. Oil – 5 tbsp
g. Salt to taste
h. A few curry leaves
Instructions
- Boil the Eddo roots with the skin they become a little soft but not too soft or mushy. Remove from water, cool under water, peel the skin and cut them into thin round discs. (See photo). Usually you may require to boil the eddo root for about 10 – 12 minutes, the trick being you should be able to cut them easily. Keep the cut pieces aside on a dry paper towel to remove excess moisture.
- Take a wok, place on medium fire, add 5 tbsp. oil; when oil is hot, add the mustard seeds, when it sputters, add the curry leaves. Stir well and add the cut eddo. Stir again then add turmeric, Amchur powder, Sambar powder and salt. Cover the wok and let it cook on medium heat for 10 minutes. Keep stirring till you notice the eddo gets slightly roasted. If you think there is a need to add some more oil, add a few more tablespoons.
- Keep stirring periodically for another 5 minutes. Put off heat.
- Your Eddo Crunch.
- Enjoy it either directly or with dal rice or roti.
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