VENTI GHASSII / COLOCASIA STEM CURRY/ Venti Ramdaye

Colocasia stem is called Venti in Konkani.

Venti Ghassi is a traditional Konkani style Coconut based side dish  using Colocasia stems.

This side dish is prepared during  festivals.
A very simple, quick and easy to make recipe.

The following ingredients are needed to prepare this delicious Venti Ghassi.

Ingredients:-

Colocasia stem               -15
Colocasia root[Mandae] -4
Tamarind.                       -a lemon size
Salt.                                 -to taste
Coconut oil.                     -2tbsp
Hing powder.                   -1/4 tsp

For grinding the Coconut Masala paste:-

Coconut grated:                -1 cup
Dry Red chilly.                  -5
Turmeric powder               -1/4 tsp

For Seasoning:-

Coconut Oil.       -2tbsp
Mustard seeds.    -1tsp
Hing powder.      -1/2tsp

Instructions:-

Clean and peel the outer skin of the Colocasia stems. Chop the peeled Colocasia stems into equal lengthy pieces Wash them well and keep aside.

Scrap the outer skin and clean the Colocasia root/ Arbi/ Alva Mande .Chop the Colocasia roots into equal lengthy pieces and wash them .Keep aside.

Pressure cook the chopped Colocasia stems and chopped Colocasia roots adding 1cup Water and little Salt  for 1 whistle or till soft and well cooked.Keep aside.

Grind the grated Coconut,dry Red chillies and Turmeric powder to a smooth paste.Keep aside.

Method :-

Transfer the pressure cooked Colocasia stem and Colocasia root/ Arbi to a cooking vessel.

Add the Tamarind pulp and little Water .Mix well boil for 3 minutes.

(You can add chopped Star fruit or Bimbul or Darmbya sol(Kudum puli/ Malabar Tamarind) instead of Tamarind pulp.)

Add the ground Coconut Masala paste to the cooked veggies.

Add little more Water to make required consistency.Mix well and bring to a boil.
Simmer for another 10 minutes.

Add Salt and mix well and boil on low flame.

Cover the vessel with a lid and cook on low flame for 2 minutes and then switch off the flame.

Heat 1tbsp Coconut oil in a pan and spluttter Mustard seeds. Then add Hing powder and saute well. Switch off the flame.

Pour this seasoning over the Venti Ggassi and keep covered for few minutes.

Pour 1tbsp Coconutoil over the Gashi.

A very delicious Venti Ghassi /Colocasia Stem Curry/Venti  Ramdaye is ready to serve with Rice.

Try  this recipe and enjoy the dish.