Colocasia Leaves - 'Alwathi', A Tangy Dish #Foods

Hi Friends... As I told you in my yesterday's blog, I am here today with the leaves of Colocasia. (I had used the stems yesterday, and had kept these leaves for today's preparation...

Actually this is a Traditional Konkani recipe, and we make it for Ganesh Chaturthi and Ananth Chaturdashi day. But for festive preparation, we don't use garlic. So we give a seasoning with curry leaves...

The children now are not familiar with these traditional recipes... :)

So... This is a yummy, spicy and tangy dish. Can be used with Roties or Chapathies...

Take 10 to 15 tender leaves of Colocasia. Remove the stem portion from behind and cut into pieces, like this.

Take 3 to 4 Bilimbi or Hog plum (Amarella) or June plum or even a lemon sized ball of Tamarind will do.

We have to cook the Colocasia pieces along with any one of the above, either Bilimbi or Hog plum or Tamarind, until it gets cooked properly. (5 to 10 minutes on low flame).

For Masala...
Coconut powder.
Green Chilly - 1
Red Chilly - 1
Fresh Ginger - 1/2 inch long.

Grind this to a fine paste and add it to the cooked leaves and cook again for 5 minutes.

Give a seasoning in Coconut oil either with Mustard seeds and Curry leaves or with Garlic. Both tastes good.

So here is your Yummy, Spicy and Tangy 'Alwathi', ready to serve.*

*(We normally eat less spicy foods. So I have used only 2 chilies. For those who like to have spicy foods can increase the quantity of chilies, according to your taste.)

I like to have this with Red rice or boiled rice porridge.

Even with plain bread it tastes good.... :)

Here we must keep in mind to use the Colocasia leaves, grown in a good place and not by the side of dirty water.

All these pics were taken using my smartphone Honor.

Hope you liked it...

With much love and regards, @geetharao...