Colocasia In Mustard Gravy

          Whenever we get colocasia, I usually make the fry or occasionally add it to sambars and I really got bored with it, I wanted to make something different. As for many of us out there, we start with one thing and then end up with something new, sometimes it turns out very good and sometimes a disaster. This colocasia curry came out really good, a very yummy gravy that goes well with both rotis or rice..


Need To Have

• Colocasia - 5 or 6
• Small Onions (Shallots) - 12 chopped
• Green Chillies - 2
• Garlic - 5 or 6 chopped
• Kasoori Methi - 3 tablespoons
• Tomato Puree - 8 tablespoons
• Turmeric Powder - 1 teaspoon
• Chilli Powder - 2 teaspoons
• Mustard Seeds - 1 teaspoon
• Fenugreek Seeds - 1 teaspoon
• Curry Leaves - 10 - 15 to garnish

To Make A Paste

• Mustard Seeds (Yellow) - 1 tablespoon
• Poppy Seeds (White) - 1 tablespoon
• Small Onions (Shallots) - 3
• Cashews - 5
• Grated Coconut - 1 + 1/2 tablespoon

Method
         Pressure cook the colocasia for 3 whistles, then peel and slice into big pieces. Make a fine paste with the ingredients given. Heat some oil, add the mustard and fenugreek seeds, once it starts spluttering, add the chopped onions, garlic, green chillies, saute for 2 or 3 minutes, then add half of the curry leaves, 2 tablespoons of kasoori methi, saute for a minute. Now, add the ground paste, saute for another minute, then add the tomato puree, turmeric, chilli powders and salt. Saute everything well, adding a little water ( about a tablespoon) when it dries up for at least 7 or 8 minutes, till you get a nice smell. Now add the colocasia, enough water (for a thick gravy), cook for 5 to 7 minutes. Finally add the rest of the curry leaves and kasoori methi, mix well and serve it warm with rice or roti.

Note
The colocasia that's available in the US needs 3 whistles, the ones in India, not more than 1 or even better cook it in an open pan instead of the presuure cooker.
Use your chilli powder wisely, you may need more or less depending on the spiciness of the chilli powder.
Also the tomato puree, more or less depending on the sourness of the tomatoes, I used the crushed tomatoes  available back in the US.
Kasoori Methi is dried fenugreek leaves, available in Indian grocery stores.