KRISHNA JANMASHTAMI SPECIAL
Colocasia leaves - 10 to 15
Colocasia leaf stems - 7 to 8
Grated coconut - 2 cups
Fried red chillies - 5 to 6
Ginger - A small piece ( chopped into small pieces )
Green chillies - 4 to 5 ( chopped into small pieces )
Tamarind - A little
Mustard seeds - 1/2 tsp
Oil - 1 tsp
Curry leaves - 1 strip
Wash the colocasia leaves and chop into small pieces. Cut the colocasia leaf stems into small pieces. Pressure cook both till 3 whistles. Then, add green chillies, ginger and salt. Cook for 5 minutes.
Grind grated coconut + fried red chillies + tamarind into a smooth masala. Mix it with cooked leaves and stem pieces. Cook it for 5 minutes.
In a seasoning laddle, put oil. When it is heated, add mustard seeds. After it gets crackled, add curry leaves. Add the seasoning to cooked gravy.
Serve hot with chapatis.
This recipe has been submitted for ' Christmas Delicacy ' Event by Julie .