Easy Chena Fry
Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 1/4 kg Elephant yam Chena
- 1 nos Onion — finely chopped
- Ginger garlic paste – 2 tsp
- 1 tsp Chilly powder
- 1 tsp Coriander powder
- Salt, to taste
Preparation
Step 1
For preparing easy chena fry, first cut chena into thin slices. Marinate with chilly powder, turmeric powder, coriander powder and salt.
Step 2
Set a pan over medium heat and pour in the oil, fry onion, gingervgarlic paste and add marinated chena slices.
Step 3
Cover it with a lid and cook.
Step 4
Fry it till crispy.
Step 5
Chena fry is ready.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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