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Venti Menas

Submitted by Vanita Kumta on Thu, 09/17/2009 - 21:42
Recipe Description: 

Sweet & sour colocassia stems.
Most people throw away these stems & are surprise we eat them.They are specially recommended for ladies after child birth.Yet everyone can partake of this lip smacking dish.The only grouse is it becomes very little

Serves: 
4
Ingredients: 

1.Stems of 15 colocassia leaves skinned & chopped fine.(The stems are easy to skin by beginning from the end where the leaf is attached to them.Hold a bit of the skin at the top & gently pull it down.You may oil your finger a bit to avoid staining them.It may also be done with a knife gently)
2.Jaggery-ball the size of a large lemon
3.Salt-1 small tsp
4.Oil-2 small tsp
5.Garlic-6-8 pods crushed
6.Red chillies-4 nos-fine pieces.
6.Soak a marble size ball of tamarind in warm water for 5 mins & squeeze to extract the juice.
7.1/4 tsp turmeric powder.

Instructions: 

1.In a pan put in the oil & add the crushed garlic,saute it to a golden colour & you can smell the fragrance.
2.Now add the red chilly pieces & toast them on a slow flame,then add 1/4 tsp turmeric..
3.Now add the skinned,finely chopped stems of colocassia.
4.Add the salt & toss it lightly.
5.Add the jaggery & earlier extracted tamarind juice.Make the flame high.
6.When it sizzles,lower the flame add 1/4 cup water.Cover with a lid & keep some water on the lid too.So the stew sizzles well on a slow flame with heat from above too.
7.If the stems have turned soft,there is no need for more water.Remove the lid & cook till the water evaporates leaving just enough for a succulent tanginess.
8.If the stems are not cooked you can add some more water & let it further cook.(Tender stems cook faster)

Category
Course: 
Accompaniment (Chutney, pickle, etc)
Appetizer
Lunch or Dinner
Side Dish
Diet Type: 
Highly Nutritious
Vegetarian
Preparation time: 
5mins
Cook time: 
5mins
5
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