This dish is specially prepared during Ashadekadashi.
Taro leaves / terepaan / Kesuvinele - 25 to 30
Jackfruit seeds - 10 to 15
Magge / Sowtekai / A variety of cucumber - 1 ( cut into small cube pieces )
Breadfruit / Jeevkadgi / Jeegujje - 1
Bamboo shoots / Keerlu ( cut into 1 inch pieces ) - 15 pieces
Yam / Soornu / Suvarnagedde - 1 small ( cut into small cubes pieces )
Hogplum / Ambado / Amtekai - 3 to 4 or Tamarind pulp - 1 1/2 spoon ( IF HOGPLUM IS NOT AVAILABLE TAMARIND PULP IS USED.DO NOT USE BOTH )
Beans - 10 to 15 ( cut into 1 inch pieces )
Grated coconut - 2 cup
Fried red chillies - 10
Urad dal - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Curry leaves - 1 to 2 strips
Mustard seeds / sasive - 1 tsp
Oil - 2 tbsp
Salt - To taste
Slowly make a roll of each taro leaf, twist the 2 ends of the leaf and tie a knot ( it is called Ganti in konkani ).
Pressure cook the leaf spirals ( ganti ) till 2 whitles.
Cook magge and breadfruit together for 15 minutes.
Cook bamboo shoots,yam,beans and jackfruit seeds together for 20 minutes.
Fry urad dal. Grind tamarind ( only if used instead of hogplums ) ,grated coconut,fried red chillies into a smooth paste. Before removing the masala add fried urad dal and grind again.Keep aside.
MIx all the vegetables and leaf spirals in a large vessel. Add the hogplums to it and cook. Add the prepared masala,salt and cook again for few minutes.
In a seasoning laddle put oil. Add mustard seeds to it. When it starts spluttering, add curry leaves and methi seeds to it. Add the seasoning to the curry and mix.
Serve hot with white rice.