Colocassia Stalk Curry/Kesuvina Gojju

Ingredients

Colocasia Stalk – ¼  kg – Boiled with salt
Onion – 1 medium – chopped
Ginger garlic paste – 2 tsp
Dry red chillies – 5-6
Curry leaves – 7-8 sprigs having large sized leaves
Coriander seeds – 1 tbsp
Cumin seeds – ½  tsp
Tamarind pulp – ½  tsp
Turmeric Powder – ½ tsp
Coconut milk – of half coconut
Oil – 2 tbsp
Salt
Water as needed
Coriander leaves for garnishing


Method

For Red Masala paste

Take a pan and heat 1 tbsp oil. Add dry red chillies, curry leaves, coriander seeds, and cumin seeds and fry them well till you get the aroma of the spices. Now grind  this along with tamarind into a fine paste.

For making the Curry

Take a kadai and heat 1 tbsp oil. Add onion and fry it till it turns golden brown. Add ginger garlic paste and saute it  for a min. Now add in the masala paste and fry it till the oil floats on top. Add salt and turmeric powder and saute for a min. Now add the colocasia stalk and cook. Add coconut milk. Cook for 5 more mins till you get the desired consistency of the curry. Check the seasoning. Garnish it with coriander leaves.


My Notes

ü  You must be very careful while selecting the Colocasia stalk. Always buy the dark purple one. The lighter colour Colocasia is not edible. It gives an extreme itching sensation in the throat if consumed.

ü  The amount of oil, salt, and spice can be varied according to your taste and eating habits. This measurement works well for me and my family.