The Jicama that I used for this recipe today weighed about 750 grams. You can just adjust the seasoning according to the quantity you have. There is no need to be precise with the seasoning. Simply taste and adjust accordingly.
chop them into cubes. Make sure they are uniform in the size so that they cook and brown evenly.
Heat a cast iron pan (any other skillet will also do, but a cast iron makes for a superior roast in my opinion). Add the oil and once hot throw in the mustard seeds. Once it starts popping, add in the asafoetida powder and the cubed Jicama. Toss to coat.
Next add in the turmeric and salt.
Sprinkle some water and then close with a lid for about 8-10min or until it gets soft. But unlike a cooked potato, this would still retain a slight crunch to it at the end of cooking.
Open the lid and then continue to cook for few more minutes without stirring until you see the bottom browned. If you think it needs a little more oil, add it.
Stir around for it to brown a bit on the other side too.
Now move them to a corner and add the chopped onion along with a little salt.
Once slightly soft, add the chopped bell peppers.
Cook for a minute or two until soft and then give them all a mix. Add the chili powder, garam masala and curry leaves.
Mix. Do a taste test and if you think you need more seasoning, add it and cook for another minute or two