Ganti Butthi ( Tender Colocasia leaves knots cooked with sour hog plums in coconut based dry masala )
- Tender Colocasia leaves- 60 ( the small variety called as tera paan )
- Sour Hog Plums- 4
- Salt to taste
To grind to a paste
- Grated coconut-11/2 cups
- Roasted dry red chillies -6 long , 3 short
- Coriander seeds-2 tsp
- Garlic flakes- 4
- Coconut oil-2 tsp
Wash the tender Colocasia leaves n pat them dry .Make knots of the leaves n keep aside
Crush the hog plums n keep aside
Pressure Cook the knots along with crushed hog plums in little water for 1 or 2 whistle .
Grind grated coconut, roasted dry red chillies to a masala paste ... just before removing the paste, add the coriander seeds ,garlic cloves n grind for a minute .
Add the ground paste to the cooked stuffs n boil well . switch off and add oil