Ganti Butthi ( Tender Colocasia leaves knots cooked with sour hog plums in coconut based dry masala )

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 

Garnishing 

• Coconut oil-2 tsp 

Method
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