Saturday, July 4, 2015

Gante Bhutti / Knotted Colocasia leaves curry.

Losun ghalnu Keerlu (mittaghalelo), + Ambado + Gante Bhutti / Brinded Bamboo + Hogplum + Colocasia leaves knotted Dry Curry with crushed garlic .........

I have used brined keerlu / bamboo for this recipe. You can use fresh one too. This combination of keerlu, ambado and colocasia leaves is a seasonal dish made usually during rainy season when all the three items are available in plenty. However since the bamboos have not yet come to the market, I have used brined one. I buy plenty of tender bamboos during the season and brine them. We can use this in any dishes as an accompaniment to it.

There are 2 types of colocasia leaves available in the market. One lighter green in shade and the other one is darker green. The lighter green one’s are used for bhaji / curries, are small in size and very tender. The darker ones with black thicker stems are meant for making of patrado or muddho, are thicker and stiffer in texture.

Take about 25 tender leaves of colacasia, trim off the stem at the joint. Wipe the leaves clean with a wet towel and put it on a clean floor to dry and go limp. The leaves when limp can be knotted easily or else they will tear up while you prepare the knots out of them. Once the leaves are limp, fold them along the center fold and them start rolling them thinly from the middle to end part into a thin long roll. Now make a ring of it and pass on the one edge of the rolled side into the ring hole and make a nice knot. If you find it difficult you can always chop the leaves. But knotting of the leaves is the method used for this dish. I have posted a picture of the knotted leaves.

Wash and wipe about 4-5 tender Ambado / hogplum. Crush them a bit with a stone carefully, taking care to see that the ambado are just mashed on the outer side and not broken to many pieces. If the ambado’s are not very tender just slice of the sides all round and add along with the center seed to the dish / curry while cooking.

Brined keerlu / bamboo should be put in plenty of water and the water should be changed 4-5 times to remove excess salt from the keerlu or else the dish will turn too salty. Put about 15 pieces (3 “ x 1”) in plenty of water and change the water 4-5 times, drain and keep ready.

Peel 15-20 large sized garlic, Crush them slightly with a stone and keep them ready.

Take a pressure cooker pan; add in the colocasia leaves knots in a layer at the bottom, then drained keerlu in a layer on top of it along with the crushed ambado. Now add 2 cups of water and pressure cook to 3-4 whistles. Let the pressure drop on its own. Pour this in a Kadai and keep it ready.

To be Ground : Grind to a fine paste 2 cups of freshly grated coconut with 7-8 red chillies, 2 tsp of raw coriander seeds and grind to a fine paste with as little water as possible. The paste should be fine.

Now in a deep thick bottomed thick kadai, add the pressure cooked keerlu+colocasia leaves knots+ambado along with the cooked water if any. Add the ground masala and mix well. The masala should remain thick and not thin. It should stick to the Ingredients in a coating manner.

Cook on medium heat stirring often to avoid the bhutti getting burnt. If you find it too thick you can add some water. Check and add salt to taste. Remember the keerlu / bamboo already had salt in them so it is better to taste and then add salt as per your taste.

Add in the crushed garlic and mix well, and cook till bubbles appear on top of the curry. Now lower the heat to minimum, mix well and let simmer till well cooked and the masala dries up and coats them all very well.

Lastly add 2-3 tblsp of coconut oil to the curry and mix well. You can add any other oil of your choice. Serve with Dalitoy-Rice as a side dish. Goes well with chapatti too.

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