- Colocasia Leaves6
- Fenugreek Seeds14
- Oil2 Tablespoons
- Bengal gram1/4 Cupshusked split
- Peanuts1/4 Cups
- Fresh Coconut1/3 Cupschopped
- Green Chilies2chopped
- Water3 Cups
- Gram Flour3 Tablespoons
- Tamarind1 Teaspoonstightly packed seedless
- Jaggery1 1/2 Tablespoonspowdered
- Saltto taste
- Mustard Seeds1/2 Teaspoons
- Cumin Seeds1/4 Teaspoons
- Asafoetida1 Pinch
- Curry Leaves8
1) Add quarter a cup of husked split Bengal gram in hot water. Then add one-third a cup of peanuts in the bowl and let the peanuts and Bengal gram soak in the water for half an hour to 2 hours (depends upon how much time you have; but do soak at least for half an hour).
2) Drain the mixture and set it aside.
3) Add a teaspoon of tamarind in quarter a cup of water and let it soak for about 40 minutes. Extract the pulp from the tamarind and set it aside.
4) Rinse 6 colocasia leaves with running water and then chop them into fine pieces.
5) Add a tablespoon of oil in a pan, bring it over heat, and then add mustard seeds in it. Let the seeds crackle.
6) Add colocasia leaves in the wok, mix well, and cook the leaves until they wilt.
7) Add peanuts, coconut, green chilies, cashews, and husked split Bengal gram in the wok.
8) Now add water in the pan, mix well, and then cover the pan; cook the mixture over medium heat so that the Bengal gram is well cooked. Do add some water in the pan if it dries and cook well (do cover the pan).
9) Add 3 tbsp of gram flour in the pan and mix well. Do mash the colocasia leaves while you mix well.
10) Add tamarind pulp in the pan along with salt, jaggery, and red chili powder; then add a cup of water or as required (Do make it not that thick or thin, but keep the consistency to medium).
11) Do not cover the pan and cook for about 5 minutes over low heat. Do turn off the heat and cover the pan.
12) Add a tbsp of oil in a pan and bring the pan over heat; let the oil get hot.
13) Add mustard seeds along with cumin seeds and let the seeds crackle; add curry leaves along with turmeric powder, and asafoetida in the pan. Mix well.
14) Then add this tempering to the colocasia leaves curry and mix well.
15) Finally add coriander leaves and transfer the colocasia leaves curry to the serving bowl; serve it with any of your favorite Indian breads.
Colocasia leaves curry is a sweet and sour curry and is often served with Indian breads or rice. Originally, it belongs to Maharashtra, an Indian state. Sweet and sour in taste, peanuts and Bengal gram add the just perfect texture to it. You can also try the recipe with spinach leaves instead of colocasia leaves. No onion – no – garlic – good news for you if you aren’t fond of garlic and onion. I added tamarind pulp in the curry to give it a good spice, but you can always skip it or replace it with kokum.