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Colocasia Stems Sauteed In Masala

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Ingredients
  Thick black colocasia stems 10
  Boiled chickpeas 1⁄2 Cup (8 tbs)
  Freshly grated coconut 1⁄4
  Dry 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 2 Tablespoon
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.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian

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