Colocasia Stems Sauteed In Masala
|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|
|Peanut oil||2 Tablespoon|
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.