Malanga is hairy vegetable close to colocasia and Eddoe. It is less starchy than potato, less slimy than colocasia. Any dish you can think of with potato can be made with Malanga. For a change of taste and different nutrients, you should try Malanga. Just like potato, Malanga is versatile. Stir-fry’s, curry, mixed with other veggies, chips, salad, mashed malanga are a few ways to cook. Malanga is also known as cocoyam, yautia, tannia, taro, and tanier.
The malanga is more mineral-rich than the potato. Though malanga and potato both contain potassium, phosphorus and magnesium, but the malanga is rich in nutrients. Consuming a variety of vegetables helps in getting a variety of nutrients. Healthy heart, muscle health highly depends on what you eat. Clean eating does magic to your body. Potassium, fiber help lower high blood pressure.
To take healthy advantage of this dish, make whole grain roti, multigrain roti, gluten-free jowar roti, brown rice, forbidden rice or Quinoa.
Malanga stir fry
Prep time
Cook time
Total time
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
Serves: 4
Ingredients
- 1 cup Julianne cut malanga
- 1 cup Julianne cut red, green and orange bell peppers.
- ½ cup Julianne cut red onions
- 3 tbsp - healthy oil as coconut oil or avocado oil
- 3-5 green or red chillies. optional. you can use chillies or chill powder.
- 1 tsp - cumin seeds
- ½ tsp - chilli powder
- ¼th tsp - fresh coriander powder
- ½ tsp - cumin powder - optional
- 1-2 tbsp - almond powder
- 1 tsp - lime/lemon juice
- Cilantro
Instructions
- Pour oil in a pan.
- Add cumin seeds, fry till they fluff up.
- Add all veggies. Stir and fry for a minute.
- Add salt, mix. Close lid.
- Cook till vegetables are soft. Around 10 minutes.
- Add chilli powder, coriander powder, cumin powder, almond powder and lemon juice.
- Mix well. Garnish with cilantro.
- Serve with whole grain roti or multi grain roti. It also goes well with quinoa or brown rice
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