We take a short break from the traditional Catholic Goan way of cooking and take a peep into what's cooking in a traditional, elite Hindu kitchen.
6-8 colocasia leaves with stalks
1 handful bengal fram dal*
a handful raw groundnuts*
salt to taste, jaggery (size of a lemon)
1 tsp chilli powder
1 tsp amti or garam masala
pulp of a small ball of tamarind
2 tsps bengal gram flour
5-6 garlic cloves
1/2 tsp mustard seeds
and a few curry leaves
1 tbsp groundut oil.
(*Soaked in water)
Wash the leaves and stalks. Remove the thin skin of the stalks, cut them into small pieces. Cut the leaves fine. Boil and cook the dal and groundnuts until tender. Add the cut leaves and stalks and cook further until they are soft. Add the salt, jaggery, chilli powder, amti masala, pump of tamarind. Mix the gram flour in a little water, and pour it into the cooked vegetables stirring briskly. Allow it to cooke for 5-10 minutes. Heat oil in an iron ladle, prepare a seasoning with either garlic or with mustard seeds and curry leaves. Add it to the bhaji.