Ventiye Ghassi

                   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 !

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 !

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