Colocasia Stems Cooked In Tomato Gravy Recipe
Ingredients
| 20 thick black colocasia stems | ||
| Tomatoes | 4 Large, pureed | |
| Onions | 2 Medium, finely chopped | |
| 4 green chillies, deseeded and chopped | ||
| Coriander | 1/4 Cup (16 tbs), chopped | |
| Curry leaves | 2 | |
| Coconut | 1/2 , freshly grated | |
| 6 Kashmiri chillis, deseeded | ||
| Ginger | 1 1/2 Inch | |
| Garlic | 4 Clove (5gm) | |
| Cumin seeds | 1 Teaspoon | |
| Sesame seeds | 1 Teaspoon | |
| Aniseeds | 1 Teaspoon | |
| 1 sour lime juice | ||
| Jaggery | 1 Tablespoon, crushed | |
| Salt | To Taste | |
| Ghee/Oil | ||
Directions
Clean the colocasia stems by removing their thin skin. Then boil some salted water, add the lime juice and drop in the stems which had been cut into 1 1/2 inch piece.
Cook till tender but not mushy, and drain.
Heat 2 tablespoons of ghee, add the curry leaves and then the onions and cook till soft and pink. Add the ground masala. Lower the flame and cook for 5 minutes and then add the tomato pulp, green chillies and jaggery and allow to simmer for 5 minutes. Taste for salt.
Fill a medium sized karahi with oil. When hot, fry the boiled stems in small batches at a time and after draining the oil, put them directly into the tomato gravy.
Serve sprinkled with freshly chopped coriander leaves. This goes well with hot rotis and a thick dal.
Cook till tender but not mushy, and drain.
Heat 2 tablespoons of ghee, add the curry leaves and then the onions and cook till soft and pink. Add the ground masala. Lower the flame and cook for 5 minutes and then add the tomato pulp, green chillies and jaggery and allow to simmer for 5 minutes. Taste for salt.
Fill a medium sized karahi with oil. When hot, fry the boiled stems in small batches at a time and after draining the oil, put them directly into the tomato gravy.
Serve sprinkled with freshly chopped coriander leaves. This goes well with hot rotis and a thick dal.
Chef
