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Colocasia Stems Cooked In Tomato Gravy

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Ingredients
  Thick black colocasia stems 20
  Tomatoes 4 Large, pureed
  Onions 2 Medium, finely chopped
  Green chillies 4 , deseeded and chopped
  Freshly chopped coriander 1⁄4 Cup (4 tbs)
  Curry leaves sprigs 2
  Coconut 1⁄2 , freshly grated
  Dried kashmiri red chilies 6 , deseeded
  Ginger piece 1 1⁄2 Inch
  Garlic 4 Clove (20 gm)
  Cumin seeds 1 Teaspoon
  Sesame seeds 1 Teaspoon
  Aniseeds 1 Teaspoon
  Sour lime juice 1 Tablespoon
  Crushed jaggery 1 Tablespoon
  Salt To Taste
  Ghee/Oil 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian

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