Colocasia tuber 8, 9
Red chilly 14 nos,(fried in little oil)
Bilimbi or Bimbul 6,7 Or Raw mango , I use bilimbi as i get lot quntity from my garden.
Asafoetids, size of a pea
|Hottest of hottttt curry|
FOR THE SEASONING:
Mustard seeds 1 tsp
Udad dal 2 tsp
Fenugreek seeds 2 pinches
Curry leaves 1 sprig
HOW TO MAKE:
Pressure cook the colocasia tubers for 10,15 mins.
Peel out the skin and cut lengthwise, and also cut bilimbis lengthwise.
Grind red chillys and asafoetida to a very smooth paste, adding little water.
In a vessel put cut colocasia tuber, bilimbi, chilly masala and salt and add 3 glasses of water and boil the curry. They gravy should be very thin., later on the gravy thickens due to tubers.
Heat 4 tsp oil in a pan, when the oil is hot put mustard, add udad dal, fry till golden color, then add fenugreek seeds and curry leaves.
Pour on the curry. and serve hot with rice....