By on August 19, 2017
  • Pin It

Colcasia Leaves with peanuts Serves 4

Colcasia leaves        16 nos.
Green Chillies       4 nos
Garlic petals 6 nos.
Cumin Seeds ½ teaspoon
Mustard seeds ½ teaspoon
Asifoitida a pinch
Peanuts ½ cup
Peanut Powder 1 tablespoon
Thick Tamarind Pulp 1 tablespoon
Grated Jaggery 1 tablespoon
Oil 1 tablespoon
Salt to taste

1. Soak peanuts in a water for one hour. Finely chop colcasia leaves. Keep aside. 
2. Boil colcasia leaves and peanuts for ten minutes. Strain them and keep aside. Retain the water. 
3. Heat oil in a pan and give tempering of cumin seeds, mustard seeds and asifoitida and when the seeds splutters, add garlic, green chilies, colcasia leaves, peanuts and mix well. 
4. Add the retained water, grated jaggery, tamarind pulp, peanut powder, salt and bring it to one boil till gravy thickens.
5. Serve hot with chappathi or rice.

  • Pin It

Leave a Reply

Your email address will not be published. Required fields are marked *

Enter The Code Displayed hereRefresh Image