516
Servings
6 servings
Region
Nuapada,
Odisha
Odisha
Community
Chakotia Bhunjia tribe
Category
Main Course
Mostly available during the summer season. It is the male members of the family who is skilled to harvest the roots. The leaves and roots are only identified by a few members from the community. Otherwise difficult to find. People who have diabetes and arthritis can consume. People have stopped exploring the forest and there is no dearth of grains and Pulses that are easily available.
Ingredients:
| Ingredients | Quantity |
| Keo kanda | 50-60 gms |
| Salt | half tablespoon |
| Turmeric powder | 1 spoon |
| chilly powder | 1 spoon |
| coriander powder | 1 spoon |
| cumin powder | 1 spoon |
| Refined sunflower oil | 30 ml |
Procedure-
- Collect the “keo kanda ” from near forest
- Clean the tuber and peel the skin
- Now cut the keo kanda into small pieces
- Now grind the tuber pieces using grinding stone
- Now squeeze the tuber using muslin cloth or clean cloth and remove the excess liquid out of it and throw the liquid
- Place kadhai( steel or earthen ) on woodfire ,add oil to it and give phutana
- Now mix the chilly powder ,haldi powder ,coriander powder ,cumin powder each around 2-3 gms and add water to make a slurry in a container
- Now fry the keo kanda for 2 minutes and add salt along with the spices slurry and you can add tomato for taste it is optional
- Stir it well and cover the lid and leave it to cook for 10-15 minutes add waterlittle by little if it gets dried
- Keo kanda ( insulin plant roots) jhol is ready to be served