Colocasia Leaves Curry | Goan Terre Tonak
Colocasia leaves curry also known as terre tonak is a delicious recipe cooked with colocasia leaves, grated coconut, and spices. This is also known as alu che tonak or alu chi patal bhaji.
Servings 4 People
Ingredients
- 15-20 terre or colocasia leaves
- ¼ cup chana dal or split Bengal gram dal or green grams
- 4 jackfruit seeds peeled and crushed
For the masala curry:
- ½ cup coconut freshly grated
- 1 teaspoon coriander seeds
- ½ teaspoon turmeric powder
- 3 dry red chillies
- 1 tamarind marble sized ball
- 1 tablespoon jaggery grated
- 3 kokum petals
- To taste salt
For tempering:
- 1 teaspoon mustard seed
- 1 sprig curry leaves
Instructions
- Before making the colocasia leaves curry, apply coconut oil to your palms and start peeling the terre/colocasia stems. Finely chop the stems and leaves.
- Wash and soak the pulses i.e. chana dal for atleast 30 minutes.
- After 30 minutes, take a pressure cooker and add the chopped leaves, stems, chopped jackfruit seeds and dal along with ½ cup water.
- Pressure cook for 5 whistles or till dal is cooked. Switch off the gas and wait for the pressure from the cooker to be released naturally.
- Add all the ingredients meant for the masala gravy i.e. grated coconut, tamarind, dry red chillies and coriander seeds along with ½ cup water and grind into a thin smooth gravy.
- Heat a deep kadai/heavy bottomed pan. Add 1 teaspoon oil in it. After oil gets heated, add mustard seeds. After mustard seeds flutter, add curry leaves and fry for ½ minute. Pour the gravy from mixer/grinder into it.
- Mix the contents from the pressure cooker in the masala gravy and mix well.
- Add jaggery and kokum petals and mix.
- Let it simmer.
- Add salt to taste and mix.