Venti Ambat adding Ambado /Seasonal Colocasia Stem cooked in coconut based gravy adding Sour Hog Plum

Venti  Ambat adding Ambado /Seasonal Colocasia  Stem cooked in coconut based gravy adding Sour Hog Plum 

•  Venti / Seasonal Colocasia Stem   -10 /12
• Ambados (Sour Hog plum)-2

To grind to a fine  paste 

• Grated coconut -1 cup
•   Roasted Red chillies - 3 or 4 
• Salt to taste .

Seasoning

• Oil-1 tsp
•  Mustard seeds -1/2 tsp
•  Methi seeds /Fenugreek seeds ..1/4 th tsp 
• Curry leaves-1  sprig

Method

Wash the venti/Seasonal Colocasia Stem  , remove the fibre n chop into 2 inch pieces . 
  

Wash n Crush hog plums.


Cook chopped venti  along with crushed hog plums with little water till tender 

Grind grated  coconut and roasted dry red chillies  to a fine paste  n add the ground masala to cooked stuffs add  salt and  boil well . 

 Give  the seasoning.