Sunday, 7 October 2012

Saute'd Knotted Colocasia Leaves or "Ganti Thalasani" in Konkani

This is another dish using Colocasia leaves or Arbi leaves, which I Love the most.
"Gaanti" means knot in konkani.
This dish is made by first rolling the colocasia leaves and then tieing each one as a knot, and then making a curry out of them.
The colocasia leaves couldn't get more yummier than this..!!

Serves 3
Colocasia leaves - medium sized - 8 to 10
Tamarind - 1 big piece
Dry red chilly - 6
Garlic flakes - 8 - partially mashed with skin
Oil - 1 tsp
Water - 1/2 cup

Wash the colocasia leaves well. Dry them using a kitchen towel.
Now roll them as shown and tie them as knots and keep aside.
If you do not want to make knots, just chop them and use.
Although this dish tastes better after the colocasia leaves are knotted, since the knotted leaves absorb and retain the spice and the tang for longer time and make the dish tastier.

Take a heavy bottomed pan, keep on medium heat, add oil and fry the garlic flakes till lightly brown. Now add the dry red chillies and fry for 1 minute, then add the knotted Colocasia leaves, 1 cup water, tamarind and salt and cover and cook for about 5-10 minutes, till all the water has been absorbed.
Keep mixing from time to time.
Serve hot with rice and dal.

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