Kesuvina Dantu Gojju

                                                                     

Kesuvina Dantu Gojju

Colocasia stem in Kannada is Kesuvina dantu. This is an authentic dish of Malanadu and Dakshina Kannada. This tangy dish is an excellent accompaniment with rice.

Ingredients:
15 kesuvina dantu

1 large lemon size tamarind

5-6 green chilies
1 table spoon jaggery powder
1/4 tea spoon haldi
1/4 tea spoon hing
5-6 crushed garlic
2 strands curry leaves
2 finely chopped onions
1 tea spoon methi
1/2 tea spoon mustard seeds
2 table spoon oil
Salt to taste

Preparation:

1. Soak tamarind in 1/4 cup warm water, squeeze the extract and keep aside
2. Wash and chop the kesuvina dantu to 1/2 inch pieces
3. Heat oil in a thick bottom pan. Add the mustard, when mustard splits add methi seeds.
4. When methi turn light brown add hing, haldi, green chilies and curry leaves
5. Add the chopped onion and garlic and sauté till onion turns light brown
6. Add the tamarind extract, jaggery and salt
7. Cook for a minute and add the chopped kesuvina dantu, mix well.
8. Cover and cook till dantu becomes soft (kesuvina dantu cooks very fast)
9. Serve with hot rice.