Monday, July 30, 2012

Colocasia In Mustard Gravy


          Whenever we get colocasia, I usually make the fry or occasionally add it to sambars and I really got bored with it, I wanted to make something different. As for many of us out there, we start with one thing and then end up with something new, sometimes it turns out very good and sometimes a disaster. This colocasia curry came out really good, a very yummy gravy that goes well with both rotis or rice..


Need To Have
  • Colocasia - 5 or 6
  • Small Onions (Shallots) - 12 chopped
  • Green Chillies - 2
  • Garlic - 5 or 6 chopped
  • Kasoori Methi - 3 tablespoons
  • Tomato Puree - 8 tablespoons
  • Turmeric Powder - 1 teaspoon
  • Chilli Powder - 2 teaspoons
  • Mustard Seeds - 1 teaspoon
  • Fenugreek Seeds - 1 teaspoon
  • Curry Leaves - 10 - 15 to garnish
To Make A Paste
  • Mustard Seeds (Yellow) - 1 tablespoon
  • Poppy Seeds (White) - 1 tablespoon
  • Small Onions (Shallots) - 3
  • Cashews - 5
  • Grated Coconut - 1 + 1/2 tablespoon


Method
         Pressure cook the colocasia for 3 whistles, then peel and slice into big pieces. Make a fine paste with the ingredients given. Heat some oil, add the mustard and fenugreek seeds, once it starts spluttering, add the chopped onions, garlic, green chillies, saute for 2 or 3 minutes, then add half of the curry leaves, 2 tablespoons of kasoori methi, saute for a minute. Now, add the ground paste, saute for another minute, then add the tomato puree, turmeric, chilli powders and salt. Saute everything well, adding a little water ( about a tablespoon) when it dries up for at least 7 or 8 minutes, till you get a nice smell. Now add the colocasia, enough water (for a thick gravy), cook for 5 to 7 minutes. Finally add the rest of the curry leaves and kasoori methi, mix well and serve it warm with rice or roti.

Note
The colocasia that's available in the US needs 3 whistles, the ones in India, not more than 1 or even better cook it in an open pan instead of the presuure cooker.
Use your chilli powder wisely, you may need more or less depending on the spiciness of the chilli powder.
Also the tomato puree, more or less depending on the sourness of the tomatoes, I used the crushed tomatoes  available back in the US.
Kasoori Methi is dried fenugreek leaves, available in Indian grocery stores.      
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31 comments:

  1. Hi Hema ,

    My fav dish :)

    Neat presentation ..

    keep on Dear..

    Do collect your Award at

    www.southindiafoodrecipes.blogspot.in

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  2. very nice!!!!!!!!!very tasty and totally different way of having this veg

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  3. Nice recipe dear..looks so flavorful n yummy!

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  4. Yum yum gravy, a different variation

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  5. full of flavors and delicious..

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  6. very flavorful dish. colocasia is arbi isnt it

    never tried this dish in any form though

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  7. Stunning dish...luks so flavorful!

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  8. Something new. And looks delicious. I guess it would have a different texture because of the colocasia.

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  9. What a flavorful gravy this is ..new to me Hema.Cheers !

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  10. yummy and delicious gravy...nice color :)

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  11. Delicious yummy curry with taro .

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  12. wow!!delicious & mouthwatering recipe...nice pics too..
    Regards,
    Amy-Food Corner
    http://foodssrilanka.blogspot.sg/

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  13. Mouth watering here...
    http://recipe-excavator.blogspot.com

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  14. Gravy sounds very interesting and looks absolutely delicious and mouthwatering.

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  15. Very nice gravy. All very new to me. Well done on this!

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  16. Very nice.. New to me. unique gravy :)

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  17. curry recipe sounds very delicious. nice one

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  18. wat a fantastic recipe...absolutely delicious
    Tasty Appetite

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  19. different and delicious curry..:)

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  20. Looks awesome and yummy!!

    http://aromaticdining.blogspot.com/

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  21. First time here...nice space u have.....following u....pls do stop by mine and follow too...
    http://fitforataste.blogspot.com

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  22. A very nice recipe...looks really yummy

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  23. Nice blog :)
    salam kenal sobat :)
    di tunggu kunjungan balik.nya ya !terimakasih ...

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