Colocasia Stems Sauteed In Masala Recipe
Ingredients
| 10 thick black colocasia stems | ||
| Chickpeas | 1/2 Cup (16 tbs), boiled | |
| Grated coconut | 1/4 | |
| Red chillies | 6 , deseeded | |
| Coriander seeds | 1 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Lime juice | 2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Curry leaves | 1 | |
| Salt | To Taste | |
| Peanut Oil | ||
Directions
Cut the stems into 1-inch pieces after removing the skin on them and bring to a boil in salted water. Drain.
Soak the chickpeas overnight and cook till whole and tender with a little salt in a pressure cooker.
Heat 2 tablespoons oil in a large frying pan. Add the curry leaves, and put the ground masala in the oil and fry for 3 minutes. Lower the flame and add the boiled stems and the chickpeas. Cook for 5 minutes. Taste for salt.
Serve sprinkled with sugar and lime juice.
Soak the chickpeas overnight and cook till whole and tender with a little salt in a pressure cooker.
Heat 2 tablespoons oil in a large frying pan. Add the curry leaves, and put the ground masala in the oil and fry for 3 minutes. Lower the flame and add the boiled stems and the chickpeas. Cook for 5 minutes. Taste for salt.
Serve sprinkled with sugar and lime juice.
Chef
