A thick side dish for rice or roti made of colocasia stems, pumpkin, and cow peas. This is one of those rare Kerala dishes without coconut. This is a dish with thick gravy . Colocasia plants, just like coconut and banana plants/trees are commonly found in a Kerala backyard. Dishes using colocasia stem and leaves are very common in the village. These recipes are now getting forgotten due to unavailability of ingredients and people forgetting these age old recipes.
Colocasia stems (peeled and diced) – 2 cups
Pumpkin (peeled and diced) – 1 cup
Cow peas (boiled) – 1/4 cup
Tomato – 2 (or else substitute with thick tamarind juice 1 tsp
Red chili powder – 1 tsp (adjust to taste)
Turmeric powder – 1/4 tsp
Curry leaves – 1 sprig
Shallots – 4-5
Coconut oil – 1 tsp
Whole dry red chili – 1
Salt to taste
Preparation Time: 10 mins
Cooking Time: 30 mins
Pressure cook the cow peas separately in some water and keep it aside. Be careful that they do not get mashed. Peel the skin from colocasia stem and dice into cubes. The colocasia stem pieces shrinks to 1/4th size when cooked. So you may cut in one-inch sized cubes. Peel and dice pumpkins (you may choose to add the skin also if the pumpkin is organic and good quality). In a thick bottomed pan, cook diced colocasia stems and pumpkin pieces with turmeric powder and just a sprinkle of water. Colocasia stems are a little watery so once heated, they would release some water. Check every few minutes and add water if you think it is needed. When the colocasia stems and pumpkin pieces get cooked, add the tomato pieces and boiled cow peas. You may add thick tamarind extract instead of tomato. Some colocasia stems tend to itch. Hence, it is important to add either tamarind extract or tomato. Add chili powder and salt to taste. While this is getting cooked, peel and chop the shallots finely. Heat oil in a small pan and add the chopped shallots and roast them until golden brown. Add curry leaves and the whole dry red chili also. Mix with the cooked vegetables. Taste and adjust salt.