Put the eddoes into a pot and cover with water.

Bring to a boil, then reduce to a strong simmer.

Simmer for about 30 minutes, or until a fork slides easily into the eddoes (like cooked potatoes).

Drain and set the eddoes aside to cool. 

Once cool, use a spoon or the back of a knife to peel the rough skin off of the eddoes. 

The flesh will be a little slimy and purple/grey, but that’s okay!

Once peeled, slice the eddoes into 1/2 inch (1 cm) coins. Cut the larger middle coins in half. Dust both sides of the coins with 1 teaspoon of the turmeric powder. Turmeric stains, so be sure to do this over paper towels. 

In a small frying pan, add about a 1/2 inch (1 cm) of vegetable oil and bring to medium high heat. 

Add the eddoes coins and fry on both sides until golden and crispy, about 6-8 minutes. 

Remove from the oil and drain on paper towels while you prepare the rest of the dish. 

Discard all but approx. 2 tablespoons (30mL) of the frying oil. 

Bring back up to medium high heat in the frying pan and add the ajwain, mustard seeds, cumin, and asofoetida (or 1 tablespoon of curry powder). Cook for about 1 minute or until the seeds begin to pop. 

Add the onion, garlic, ginger, and chili and fry for another 5 minutes until the onion begins to soften. Turn down the heat if things seem to want to burn. 

Now take the tomato halves and rub the flesh sides on a cheese grater into the pot until all you’re left with is the skin. Be careful of your fingers! 

Cook for another 2 or 3 minutes. 

Add the garam masala, coriander, chili powder, amchur, the rest of the turmeric, and the salt, then stir. 

Add the fried eddoes back into the pan and stir everything together well for about 1 more minute. 

Tip into bowls and garnish with chopped cilantro and lemon wedges. Serve with dal, kachumber salad, and Indian breads or basmati rice. Enjoy!