Ingredients
- 12 colocasia/taro/alu leaves, washed and chopped
- 1 cup white radish, chopped
- ¼ cup peanuts, soaked overnight
- ¼ cup split-chickpea dal
- ¼ cup cashew nuts
- ¼ cup dry coconut
- 4 tablespoons chickpea flour
- 6 tablespoons oil
- ½ teaspoon mustard seeds
- 4 green chilies, slit
- 1 teaspoon chili powder
- ¼ teaspoon asafoetida/hing
- ½ teaspoon turmeric powder
- ½ teaspoon coriander seeds
- 1 sprig curry leaves
- ¾ cup tamarind-jaggery water
- ¼ cup wet coconut
- 2 tablespoons coriander leaves
- 1 lime
- salt to taste
Preparation
- Chop fine stems of colocasia leaves and together with leaves, radish, peanuts, chickpea dal, cashew nuts, dry coconut and 4 cups of water, pressure-cook till soft.
- Whisk the colocasia mixture after removing excess water.
- Add chickpea flour to the water making a smooth paste.
- Heat oil, add mustard seeds, chilies, chili powder, asafoetida, turmeric, coriander seeds and curry leaves.
- On spluttering, add colocasia mixture, tamarind-jaggery water, salt and boil.
- Add chickpea paste and stir for 2 minutes.
-
Garnish with wet grated coconut, chopped coriander and sliced lime.
Serve with bhakri or rice.