Alu knots curry
What you’ll learn in this video:
​How to clean and prep Taro (Alu) leaves.
​The trick to tying perfect, secure knots.
​Making the signature tangy masala base.

Alu knots curry. Traditional recipe/village cooking.  Fresh tender Taro leaves, these Alu knots are a labor of love.  Have you tried them this way?

Making “Knots” (called ghatte) out of the leaves is a traditional technique used to ensure the leaves don’t just disintegrate, giving you a meaty, satisfying texture in every bite.
A traditional monsoon delicacy from the konkan/Mangalorean region, featuring tender colocasia leaves tied into beautiful knots and cooked in a tangy, spicy & slightly sweet gravy. If you love authentic Indian flavors, this recipe is a must-try!”

Ingredients:
12-15 Tender Alu (Colocasia) leaves,
Stems removed, washed and wiped clean.
15 Jackfruit seeds, white skin removed, halved.
1 tsp. Tamarind paste (tanginess is key).  If not using raw mango, use 1 tbsp. Tamarind paste.
1 Raw mango, washed, peeled and cut into wedges
1 tbsp Jaggery.
4 green chilies, chopped
1 tsp Mustard seeds
1 tsp. Cumin seeds
4-5 Garlic cloves

Grind to a paste:
6 Kashmiri chillis
4 flakes garlic
1 small onion
1/2   tsp. Turmeric
1 tsp. Mustard seeds

Instructions:
Prep: Wash and peel the white skin off the jackfruit seeds and chop them in half.
TIP: Wash the jackfruit seeds and dry in the sun for 2 to 4 hrs.  The skin drys out and becomes easier to peel.

Clean the alu leaves, fold each leaf into half, roll tightly into a thin compact roll and form into a knot.  Set aside.

Wash and peel the mango and cut into wedges. Set aside.

Boil: In a pressure cooker, add the alu knots, jackfruit seeds, raw mango, tamarind paste, jaggery, turmeric and salt. Add enough water (about 1 cup) and pressure cook for 1-2 whistles until tender. For 5 minutes in a nutripot.

Tempering (Tadka): In a kadai, heat oil. Add mustard seeds, when they stop spluttering add the cumin seeds, then garlic, chopped green chillis, and saute until fragrant.

Add the cooked mixture to the tempering.

Finish: Add the ground masala paste and simmer for 5–10 minutes until the flavors meld together, and fat surfaces.

Serve: Serve hot with rice, chapati, or any bread of your choice.

Tips:
Always use enough tamarind to balance the oxalates in the leaves. An alternative to tamarind and raw mango is Ambade (hog plums), do use if available.
 
#thereyachyo Ganti #Ganti Bhutthi
#village food secrets #Farm to table cooking #traditional cooking #Ancient recipes #off grid cooking #heirloom recipes #satvic soul food #rural life India #wild edibles #foraged food