Colocasia Leaf Knot / Kesuvina Gantu Palya

Ingredients:

Colocasia leaves (Kesuvinele/Taro leaves) 20-30
Garlic cloves (chopped) 10
Lemon 1
Chilli powder 3-4 tsp
Coriander powder 3 tsp
Turmeric powder ¼ tsp
Cumin powder ¼ tsp
Water 2-3 cups
Salt
Mustard
Oil

Method:

1. Wipe the colocasia leaves with wet cloth and separate the stem part. Keep the leaves aside to droop. Peel the outer layer of the stem and cut into small pieces.

2. After 3-4 hrs roll the leaf and tie into knot. Cook it with chopped stem in pressure cooker.

3. Combine water, salt, lemon juice, chilli powder, coriander powder, turmeric powder and cumin powder in a bowl. Mix well.

4. Heat oil in a pan add mustard and then add garlic fry till golden. Add step 3 masala into it. Let it boil.

5. After one boil add cooked colocasia leaves and again cook for 15-20 minutes in medium heat.

6. This recipe is famous in Malenadu and goes well with rotti, chapati, rice etc.

Note: If you don’t want to make knot you can wash and chop the leaves and use.
Cook the leaves properly to destroy the calcium oxalate crystals in the leaves. Otherwise it will cause irritation in the mouth.