THERA PANNA GANTIYA GHASSI / Knotted Colocassia Leaves Curry.

Thera paan is the Konkani word for Colocasia leaves.Ganti means knot.Colocasia leaves are rolled between the palms lengthwise like a cigar and knot both the ends together resumbling a small ball.This is called Thera Panna gaanti.

Thera Panna Gantiya Ghassi is a Coconut based gravy using knotted Colocasia leaves.Colocasia leaves are available abundantly in Kerala and Karnataka.We can make many dishes with the colocasia leaves.

Colocasia leaves are also called Taro Leaves.Taro leaves are good for healthy skin and vision and is rich in vitamin A and B.You need to add some sour agents in any dish made with Colocasia leaves.After consuming the dish, they give an itching feeling to the throat. Souring agents like Tamarind, Star fruit, sour Hog plum etc removes that itching feelings.You can add any on of this souring agent in the Colocasia leaves dish.Tamarind is used as a souring agent in this recipe.You can add chopped Star fruits instead of Tamarind. Colocasia Leaves knotted Ghassi is a Konkani delicacy which doesn't have any itching sensation if prepared as per the recipe below.

The following ingredients are needed to prepare this Gantiya Ghassi.

Ingredients:-

Colocasia leaves.           -10
Colocasia root/Mandae - 4
Tamarind.                      -a small lemon size/8 Star fruits
Salt.                                -to taste
Hing powder.                  -1tsp

For grinding the Coconut Masala paste:-

Coconut grated   . -1 cup
Dry Red chillies.   -5
Turmeric powde.r -1/4 tsp

For Seasoning:-
Coconut oil.     -1tsp
Urad dal.          -1/2tsp
Mustard seeds. -1/2tsp

Instructions:-

Clean,wash and deveined and roll the Colocasia leaves length wise and knot both the ends together resumbling a small balls.Keep aside.

Clean and peel the outer skin of the Colocasia Root/ Mandae and chop into 1inch lengthy slices. Keep aside.

Soak Tamarind in little warm water to extract pulp and keep aside.

Pressure cook the knotted Colocasia leaves and chopped Colocasia roots adding little water and required Salt for 2 whistles and keep aside.

Grind grated Coconut, Red chillies and Turmeric powder to a smooth paste adding little water.Keep aside the gound Coconut Masala paste.

Method:-

Transfer the pressure cooked knotted Colocasia leaves and Colocasia roots to a cooking vessel.

Add the Tamarind Pulp and little water into the cooking vessel.Boil and cook for 2 minutes.

Add the ground Coconut Masala paste and mix with the cooked Colocasia leaves and Coclocasia roots.

Add little more water to make the curry to a semi thick consistency.Mix well and bring to a boil, then simmer for 3 minutes.

Check for Salt.Mix well and cook on low flame for 2 minutes.

Add Hing powder and mix well then switch off the flame.

Heat Coconut oil in a pan. Add Urad dal and  splutter Mustard seeds andsaute well until the Urad dal becomes golden colour.Switch off the flame.

 Pour this seasoning over the Curry in the vessel.

A yummy lip smacking tasty Tharya Panna Gantiya Ghassi is ready to serve hot with hot steamng Rice.

Try and enjoy.