Colocasia Stems Cooked In Tomato Gravy
|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|
|Sour lime juice||1 Tablespoon|
|Crushed jaggery||1 Tablespoon|
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.