12 colocasia/taro/alu leaves, washed and chopped
1 cup chopped white radish
¼ cup peanuts, soaked overnight
¼ cup split-chickpea dal
¼ cup cashew nuts
¼ cup dry coconut
4 tablespoons chickpea flour
6 tablespoons oil
½ teaspoon mustard seeds
4 green chilies, slit
1 teaspoon chili powder
¼ teaspoon asafetida/hing
½ teaspoon turmeric powder
½ teaspoon coriander seeds
1 sprig curry leaves
¾ cup tamarind-jaggery water
¼ cup wet coconut
2 tablespoons coriander leaves
salt to taste
Chop fine stems of colocasia leaves and, together with leaves, radish, peanuts, chickpea dal, cashew nuts, dry coconut and 4 cups of water, pressure-cook till soft.
Whisk the colocasia mixture after removing excess water.
Add chickpea flour to the water making a smooth paste.
Heat oil, add mustard seeds, chilies, chili powder, asafetida, turmeric, coriander seeds and curry leaves.
On spluttering, add colocasia mixture, tamarind-jaggery water, salt and boil.
Add chickpea paste and stir for 2 minutes.
Garnish with wet grated coconut, chopped coriander and sliced lime.
Serve with bhakri or rice.