500gms Kochu (colocasia)
oil for deep-frying
1 cup ghee (optional)
2 medium Onions, finely chopped
1 medium tomato, roughly chopped
1tsp garam masala powder
4 bay leaves
12 cloves of garlic, finely chopped
2 tbsp ginger
1 tbsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1 tsp turmeric powder
Salt to taste
Scrape the kochu (colocasia), prick all over with a fork. In a cooker take these colocasia with enough water & place on oven; wait till 2-3 whistles of the cooker. Turn off heat & keep aside for 10mins.
Heat oil in kadai. Add the bay leaves & add chopped garlic, toss for 30sec. Add chopped onions. Saute for 2mins. Add the boiled colocasia. Saute for 3mins.
Add ginger paste & toss. Add tomatoes & toss. Add all the masala powders (except the garam masala), salt, sugar & saute for 4-5mins on medium flame.
Add enough water, depending upon the tenderness of the boiled colocasia & amount to gravy you want. Cover the kadai & cook on low flame (if the colocasia tubes are not tender enough).
After7-8mins, unver the kadai & cook on high flame until you get the desired amount of gravy.
Add garam masala powder & saute for 10-12sec on low heat. Turn off the heat.