Venti - Tomato Talsani / Colocasia leaves Stem - Raw Tomato Bhaji with Garlic.

Venti ani Harvo tomato talsani / Colocasia leaves Stem and Raw Tomato Bhaji with Garlic.

Remove the outer skin of the venti / colocasia leaves stems, it comes of very easily when you peel it from top to bottom in one pull. 

Cut it into length of 2 inch pieces. Wash in plenty of water. You should have about 4-5 cups of the cut stems. Cut 2 raw tomatoes into strips.

Heat 2 tblsp of oil in a kadai add 12-15 garlic cloves, by crushing skinning and crushing them a bit. When they turn brown add in 1 tblsp of sambar powder and fry well on low heat. Do not let it burn, if you find it sticking to the bottom keep sprinkling some water to it. 

Now add in the cut vegetable and 1 cup of water and bring to a boil. Add 1 tsp of tamarind paste and 2-3 tblsp of grated jaggery. Add salt to taste. Lower heat to medium and cover and cook till 65 % done. Now at this stage add in the cut raw tomatoes and mix well. Cover and cook till done. Serve hot with roti or dal chawal.

Note : If raw tomato is not available you can just increase the tamarind paste to 3 tsp.