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Coconut Based Preparations South Indian Cuisine

Gantye Ghashi/ Knotted Colocassia leaves and Hog plums in Coconut gravy Recipe

This is a traditional Konkani recipe which calls for the Wild Colocassia Leaves to be tied into knots. The leaf is rolled tightly and formed into a knot. Hog Plums are added instead of tamarind and are cooked along with the knotted leaves. I have added a few peanuts too as I like the crunch.

Ingredients :

  • 15 Wild Colocassia leaves
  • 3 Hog plums
  • A fistful of raw peanuts.
  • 1/2 of a coconut grated
  • 7 roasted dry red chillies
  • Salt
  • 2 tbsps Oil
  • 1 tsp Mustard
  • 3 sprigs Curry leaves.

Method :
Wash and pressure cook the peanuts with a little salt. Devin the leaves and wash them thoroughly. Roll each leaf tightly and tie it into knots. Crush the Hog Plums. Drop the knotted leaves and Hog plums along with salt into a pan. Add two glasses of water and cook on a high flame till done. Drop in the cooked peanuts. Grind the coconut and roasted red chillies to a smooth paste with the water used to cook the peanuts. Drop it into the cooked leaves. Adjust consistency. It should be neither too thick nor runny. Boil well. Heat oil in a pan. Add the mustard and after it splutters drop in the curryeaves. Boil for a few seconds. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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