Taro or colocasia masala curry
Taro or colocasia leaves are itchy by nature and has to be cooked in a tangy curry.
Ingredients:
Taro leaves : 20 -25
Oil : 1 tblsp
Coconut : 3 cups
Kokum rinds : 12- 15
White peas : 1 cup
Garam masala powder : 2 - 3 tbls
Jaggery : 2 - 3 tblsp
Salt : 2 - 3 tsp
Procedure:
Cut taro leaves the previous evening to let the itchy sap ooze out.
Next day wash the taro leaves, separate the stems from the leaves and peel the stems by pulling the skin down with a knife. Make sure you rub some tamarind or kokum rinds on your hands or use gloves when peeling and cutting the taro to avoid itching.
Arrange the leaves one over the other, roll them and chop finely. Chop the stems too.
Put the chopped taro in a sauce pan, add kokum rinds, 2 cups of water and cook it on a low flame. (Crushed jackfruit seeds can also be added while cooking).
Soak the peas overnight and pressure cook them.
Roast the coconut on a low flame for 8 to 10 minutes until light brown in colour.
Grind the coconut along with garam masala powder.
Add the ground paste to the cooked taro and peas.
Mix everything, then add salt and jaggery.
Recipe by: Linda Fernandes, Ponda-Goa
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