Ingredients
- 250 gms colocasia boiled and skin peeled and chopped into small cubes
- 1 tbsp clarified butter (ghee) Or coconut oil
- 2 tbsp vinegar
- 1 tbsp cumin seed
- 1 tbsp mustard seed
- 1/2 tbsp fenugreek seed (methi seed)
- 1 /2 tbsp urad dal (split black gram)
- 16 to 18 curry leaves
- 3 dried red chilies Or kashmiri chilies
- 1/2 t/s turmeric (haldi)
- 1/2 t/s asofoetida (hing)
- 1 tbsp coriander seed powder (dhaniya)
- 1 tbsp cumin seed powder (jeera)
- 1 tbsp fennel seed powder
- 1 tbsp chat masala
- 1 tbsp red chili powder
- 1/2 tbsp sugar
- sea salt as per taste
Method
Step 1
Firstly boil the colocasia (arbi) for 15 to 20 mins. Allow to cool and peel off their skin. Chop them into cubes Or small squares. Take a mixing bowl and combine chopped colocasia and vinegar. Give a nice mix with a spoon. Set aside for 10 to 15 mins.
Step 2
Take a pan and place on medium fire. Add ghee Or coconut oil to it. Once oil is hot put cumin seed, mustard seed, red chilies, half of curry leaves, urad dal, fenugreek seed and hing.
Step 3
Reduce the flame once seeds start crackling. Add sugar to it. It's time to add the colocasia. You have a choice you could discard the vinegar Or add them to the pan. I added them.
Step 4
Give a nice stir to it. Add turmeric, fennel seed powder, cumin seed powder, fennel seed powder, red chili powder and chat masala. Place a lid with some water over it. Keep the heat on medium mode. Cook covered for 5 mins. Keep stirring in between.
Step 5
Now uncover it and cook on high flame for another 5 to 7 mins. Check with a knife if it goes smoothly in the colocasia that means it's cooked if not cooked keep for some more time.
Step 6
Lastly add rest of curry leaves and sea salt for seasoning.
Step 7
Your Sour and Sweet Colocasia is ready to be served. Serve hot with roti Or rice.
