Ingredients
- Tender taro leaves – 10-15
- Brined bamboo shoots chopped – a few
- Handful of jackfruit seeds crushed
- 1 cup of coloured cucumber/Madras cucumber(magge)(cut into cubes)
- Brined jackfruit(called as saal in Konkani)
- 1 cup of grated coconut
- 5-6 roasted red chillies
- 1 tbsp of urad dal and tsp of coriander seeds roasted
- Salt as and if required
- Marble size tamarind
- Coconut oil as required
- Tsp of mustard seeds
- A sprig of curry leaves OR
- 8-10 flakes of garlic
 |
| 5 important ingredients |
First and foremost, wash the taro leaves and wipe them dry.Spread them on a sheet of paper and leave for a day.This is done so that the leaves wilt and its easy to prepare the ganti or knot.Then hold each leaf in between your palms and roll them like you do a wick as shown in above pic.
Join the two ends and tie a knot(needs some practice )
Pressure cook the brined bamboo shoots (kirlu) , brined jack (saal) , coloured cucumber (magge), and the jackfruit seeds (bikkand).
Grind coconut along with red chillies ,tamarind and the roasted urad dal and coriander seeds to not so fine paste adding little water.
Heat oil in a pan and add crushed garlic OR the mustard and curry leaves..add the KNOTS and fry for a while .
Add the paste and cook till the knots are done ..then add the pressure cooked ingredients and mix well adding water to get required consistency.
Add salt only if necessary as the brined ones already have salt.
Close the lid and simmer for few minutes.
- In the above picture I have used mustard for seasoning…the first picture is of garlic seasoning…both versions are made at my home ..you can use the one you prefer.
- There is no substitute for taro leaves in this recipe.
- Brined ingredient can be left out if not available but the original taste will be lost.
- If you are unable to tie knots ,simply chop them and add in the seasoning and cook.
Konkani Khann Anik Jevan 