“Tikshe- Amshe- Godshe Venti- Ambado- Mirsange Talasani (Spicy- Tangy- Sweet Colocasia Stems- Hogplum- Large Green Chilly Curry)” … venti talasi is one of the most healthiest dish that should be prepared and consumed especially during monsoon instead of chucking them off … in fact in GSB homes, it is given after delivery to the mother to regain health too … so the next time try out delicious dishes and relish them with family and friends ….
** Venti is colocasia leaves stems available when purchasing the leaves. We Kokani Sarawats are know to relish them preparing into many different types of dishes as they are loaded with health benefits especially so during monsoon period when the body tends to weaken due to lack of exercise and the cold weather too. I am often surprised to note that many ask the seller to discard the stems and give them only leaves. Sometimes even if I do not know them I try to tell them to take them home and add them to curry's, well they don’t saying we don’t it. To the vendors surprise I always request him to give me those paying him some extra though he always insist that I take them away as they are of no use to him.
** There is a little bit of work involved in preparing them for cooking as you need to string off the outside skin which actually comes off smoothly, but yes it is slightly time consuming and I always do it late in the nights while I sit and watch Arnab Goswami yelling his voice out as Breaking news in TV. I like watching his news channel and politics does interest me specially when the so called educated people get duped and think all they watch or read is true. I am adding on a picture which will enable you to understand how exactly the out coming of stringing it off and cutting it looks like. You should keep in mind that they need to be cooked well and tamarind should be added on while cooking to remove the itching sensation if any.
** Tthis time I prepared it adding on sliced tarno ambado (tender hogplums) along with tamarind and large green chillies cut into rings too. The dish is always prepared with lots of garlic seasoning and this time in place of whole dry red chillies I added on malvani masala powder which I have begun to love a lot for its excellent taste imparted to dishes. Jaggery is also something you need to add to this dish as in all it should have all the ayurvedic tastes included in them of the senses like khatha, meetha and teekha ie tartness, sweetness and spice in proper proportions. This is best served with rice though you may try it out with roti too. In all a healthy dish with lots of nutrients that are good to have during monsoon season.
** Here is my simple recipe for “Tikshe- Amshe- Godshe Venti- Ambado- Mirsange Talasani (Spicy- Tangy- Sweet Colocasia Stems- Hogplum- Large Green Chilly Curry)” … My Style …
** String and keep ready about 4-5 cups of Venti/ Colocasia Stems. Wash it well and add it into a pressure cooker pan with sufficient water say to the level of venti and pressure cook on medium heat to 2 whistles. Let the pressure fall on it own, when done remove and keep it ready aside.
** Wash, wipe dry and slice off the stem portion edge of tarno ambado/ tender hogplums. Say about 4-5, and cut them into 4 pieces lengthwise. If they are not tender slice them on sides and retain along with the inner seed too.
** Slightly crush with a heavy weight about 12-15 garlic cloves (losun) and keep it ready aside too. Soak a small marble sized tamarind (chinchama/ Imly) in a little bit of warm water and then squeeze out the paste. Keep this ready aside.
** Note : Hogplum at times are bitter tangy in taste and do not give the desired tartness to the venti dishes which is a must. As far as these stems are considered it does need inclusion of excess quantity than normal tamarind to remove any itching sensation if any, so I add few hogplum and the tamarind paste, that way it is safer and tastier too.
** Wash, wipe dry about 4 large sized light green colored chillies (jalapeno/ tarni hodi mirsangi). Slice off the stem portion and cut them into 1/3 sized rings and keep them also ready aside. You can check out the picture for the type of chillies used.
** In a thick bottomed kadai/ pan add in about 2-3 tblsp of coconut oil (nariyal tel/ narlel tela), you can use any other edible oil too. When hot, lower the heat and add in the crushed garlic and fry for a few minutes till they turn slightly reddish in color.
** Now add green chillies and fry together for another 2 minutes. Then add in 3-4 tblsp of malvani masala powder fry for another minute and add the pressure cooked venti along with the cooked water, tamarind paste and the sliced hogplums.
** Note : I have used Malvani Masala powder here which is available almost everywhere in stores. They are very aromatic and give a lovely taste to dishes and I am really partial about adding it to my dishes, but then you can add in any curry powder or pav bhaji masala powder or chole masala powder if available too.
** Add salt (namak/ meeta) to taste, about ½ cup of water and bring to a boil raising the heat to medium. Once it comes to a boil, lower the heat, cover and cook till 70% done. Now add in 3-4 tblsp of grated or powdered jaggery/ goda/ gud and mix well.
** Cover and cook all on low heat for a good 10-15 minutes till all the ingredients have been well cooked and have turned slightly thicker in texture. Remove from fire and keep it aside covered for about 30 minutes for the flavors to seep in and it is done.
** “Tikshe- Amshe- Godshe Venti- Ambado- Mirsange Talasani (Spicy- Tangy- Sweet Colocasia Stems- Hogplum- Large Green Chilly Curry)” is done and ready to be served. Tastes best served as side dish along with dalitoy ani sheetHa (dal- chawal) though in my home we relish it with plain rice only.
** Do try this dish if you have access to colocasia stems which is available almost all round India and in many places outside India too. You can leave out the green chillies or add in capsicum in place too. You can increase or decrease the spice level as per your family taste.
** You can check out the original Konkani Saraswat (GSB) recipe for Venti Talasani and few more other variations using venti at the common link given below …
No comments:
Post a Comment
Thanks.