Delightful recipe: Taro veggie curry / Goan Aluchya pananchi patal bhaji
Try this Goan tangy Aluchya panache patal bhaji .
10 leaves of Colocasia/Alu leaves
½ cup grated coconut
2 tsp. coriander seeds
2 red dry chillies
4 ambade/ hog plums
1 tbsp tamarind pulp,
6 cloves garlic
1 tsp red chilli powder
1 tsp jaggery
Salt to taste
Wash the taro/Alu leaves and crumple them. Cut off the stocks and discard the thick vein in the centre of the leaf. Remove the outer skin of the stalks and chop them into ½ inch pieces. Roll up the leaves and cut them into thin strips. De-skin the hog plums. Heat oil in a pressure cooker pan, and fry the leaves well to avoid itching sensation while eating. Add the chopped stalks and fry for another 5-7 minutes, until the leaves get soft.
Add the hog plums and a cup of water. Pressure cook till 2 whistles. Fry the coconut, red chillies and coriander separately, till the coconut is golden and grind to a paste. In a pan heat oil and add 2 chillies, then add the garlic and fry till golden brown. Add the colocasia mixture, salt, red chilli powder, tamarind pulp and jaggery and mix well. Add the coconut paste and cook for 10 minutes.
The dish is ready to be served and makes a great combination with almost anything.
(By Lynda Naik, http://sumo.ly/8ZGX via @AllCanCook)