|COLOCASIA CURRY / ALVA MANDE HUMMAN|
WHAT YOU NEED:
Colocasia bulbs - 15-20 small (if it is the long variety you can reduce the numbers)
Red chilly - 8-9 ( roasted in a little oil)
Tamarind - size of a gooseberry
Asafoetida - size of a pea
Coconut, grated - 2 big handfuls
Salt - to taste
Coconut oil - 1 tsp
|HERE I USED THE LONG VARIETY...|
|HERE I HAD USED THE SMALL ROUND VARIETY...|
Pressure cook Colocasia bulbs for 15 minutes. When cool remove the skins.
Grind red chilly, grated coconut, tamarind and asafoetida to a fine masala.
In a vessel put colocasia bulbs and masala. Mix well and required water to make gravy.
Keep on the flame and allow it to boil.
Add salt, mix well. Let it boil for few more minutes.
Pour a tsp coconut oil on the curry.
Serve hot with steaming rice.