Taro leaves are very famous among Konkanis for the Pathrodo we make with it.
Though not so well known , their stems too can be used in making various delicious curries – like , Ghassi , ghajbhaj ..etc. let us see the recipe to make a simple ghassi with this stem or “venti ” as we call it !
Though not so well known , their stems too can be used in making various delicious curries – like , Ghassi , ghajbhaj ..etc. let us see the recipe to make a simple ghassi with this stem or “venti ” as we call it !
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| Ventiye Ghassi |
Ingredients :-
- Taro leaves Stem or Colocasia stem – 15 or more ( according to the thickness of the stem )
- Colocasia / Mande – 1 big or alva mande – 4
- Bimbul / Birmi karmbal or starfruit / Dharan karmabal /- 7-8 numbers or tamarind – small lemon sized
- Coconut – grated – 1 cup
- Red chillies – 4-5 – as per taste
- Turmeric powder – 1/ 4tsp
- Coconut oil – 2 tbsp
- Hing – 1/2 tsp
- Salt to taste
Method –
1. Clean the stems thoroughly . & peel of f the skin – cut into even sized pieces . Scrape , clean & cut the colocasia too & also the bimbuls You can use any of the three souring agents I have given .
2. Pressure cook the pieces adding a little water & salt to taste to just soften them .
3. Grind the coconut , red chillies & turmeric to a smooth paste . Add it to the cooked veggies .
4. Adding little more water to required consistency ., mix well & bring to a boil . then simmer for another 2-3 minutes .
5. Check for salt . now pour the raw coconut oil over the dish & add the hing .
6. Keep covered for some time for the flavours to infuse .
A very delicious ghassi is now ready to be served along with rice !
Konkani Khann Anik Jevan 