Cassava Fry By Roy and Nalini

Cassava Fry.
Dear ones in my little cooking experience I found that the ingredient does not matter but the cooking method brings the real flavor.

Cassava, tapioca alias manioc is renowned for its ability to survive extreme droughts and thrive in rainy conditions. A delicious substitute for potatoes and the third largest source of carbohydrates for human food, this tropical root continues to leave its mark in the world of gastronomy. In Sri Lanka, manioc is the next best thing to a staple food and manioc lovers consume it in all its forms.
Ingredients

1 Kg Cubed boiled Cassava

1 Tsp Plain Chili Powder

1 Tsp Chili Flakes
¼ Tsp Asafetida
4 Green chilies
¼ Tsp of each Mustard, small jeera and big jeera and urid dhal
1 Bunch curry leaves
1 large onion
2 Cloves Garlic
2 Tbls oil
Salt and lemon juice to taste
Method:1.Heat pan, add urad dhal, small and big jeera, mustard seeds.2. Add curry leaves, green chilies, garlic chili flakes and chili powder and asafetida once mustard splutters add onion3.When onions become transparent add salt, coriander powder. Mix well.4. Once onions get cooked, add boiled cassava5.Remove from fire after 4-5 min. 6.Garnish with curry leaves