A quick post about colocasia stem avial on demand.
Tender Colocasia stems – 200 gms
Long beans (payar/chowli) – 100 gms
Raw banana – 100 gms
Raw papaya – 100 gms
Turmeric – 1/4 tsp
Red chilly powder – 1 tsp
Salt – as needed
Tamarind – size of lemon
Water – 1/2 glass
Coconut – 1/2
Shallot – 1-2
Jeera – 1/4 tsp
Coconut oil – 1 tbsp
Curry leaves – 2 stalks
Wash and clean the vegetables. Peel the colocasia stem, raw banana, and Papaya and cut into slender 1-1/2 inch long pieces. The colocasia stems are porous and reduce after cooking. So cut them slightly more thicker than the other vegetables. Remove the edges of the long beans and cut them to 1-1/2 inch long pieces. Put the cut vegetables in a cooking pot and place it on fire. Add Turmeric and chilly powder and half a glass of water. Stir and close the pot with a lid. Stir occasionally to ensure vegetables do not stick to the bottom. Cook in medium fire.
Meanwhile, soak the tamarind in 2 tsp of water and extract the juice. Grate half a coconut and grind the coconut along with one shallot and jeera to make a fine paste. Keep aside.
When the vegetables are tender and cooked, add the tamarind extract. At times colocasia stems tend to cause itching. Adding tamarind juice removes this itch. Mix well and cook for a minute. Add the ground coconut paste. Stir well and cook for 2 mins. Remove from fire. Add salt as needed and then sprinkle curry leaves and then add coconut oil. I cannot describe the aroma that will fill your kitchen when you add the curry leaves and coconut oil to this warm avial. You need to experience it. Anything that smells great tastes great too!
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