Surna / Elephant Foot Yam ....Podi (Cubed) ....
Clean, cut off the rough muddy sides of the suran. Cut Suran into cubes of about 1 inch size on all sides. Wash and allow the water to drain well of about 3-4 cups of suran.
Put the suran in a broad vessel, add 1 tsp of salt, 2 tsp of chilly powder, 1 tsp of hing powder, 1 tblsp of vinegar (Optional) and mix well to coat the suran on all sides. Rest aside for 30 minutes.
Heat plenty of oil in a thick bottomed kadai for deep frying. Put about 1 cup of rice powder in a plate. Roll / dust the suran pieces in the powder and keep ready.
When the oil reaches smoking point, lower the heat and wait for 5 minutes, then add the suran in batches of 8-10 into the oil and let fry till brown and crispy.
Remove and put it on a absorbent paper for the excess oil to drain off. Repeat the process till all seasoned surans are fried similarly and done.
Serve as an acompaniment with Dal, Chawal and Bhaji / Curry.