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Venti Menas
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
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.
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)
