Terren or Tere leaves or Colocasia leaves are found in abundance in Goa during the monsoon season. They grow in plenty in backyards or in forests. Tere or Terren is a type of colocasia leaf. Today’s recipe is delicious tere tonak or alu chi patal bhaji. This is a delicious Indian recipe made with taro leaves.
Various types of delicious dishes are cooked in Goa during this monsoon season using the seasonal produce. Just walk around the villages and you will see people selling forest mushrooms (almi), colocasia leaves (terren), bamboo shoots (killa), colocasia roots (maddi), cashewnuts (bibe), forest bittergourds (phagla), etc.
My dad is a pure vegetarian and loves the seasonal produce, especially tere, phagla and forest mushrooms. I used to never eat vegetarian food in my childhood. But when I started college, one fine day my dad told me to taste tere and phagla. Ever since then I fell in love with these veges.
Tere tonak is a delicious recipe cooked with colocasia leaves, grated coconut and spices.
During my recent trip to Goa, my mom packed some colocasia leaves and told me to cook it after going back to Bangalore. She narrated the recipe over phone. The recipe turned delicious just like how mom cooks. I clicked pictures and sent it to them on WhatsApp and over a Facebook video call I even showed the curry to mom. She gets very happy when I replicate her recipes and she feels proud that a girl who never entered kitchen is now running a food blog and is helping people to cook good food 🙂 Ok ok.. Let’s go back to the recipe…
Since these colocasia leaves are acrid, some people might get allergic and mouth, lips and throat might start itching. So it is always advisable to cook these leaves with souring agent like tamarind or kokum. Also if you are sensitive then while peeling or cutting the leaves, apply oil to your hands and do it.
I am really lost into childhood memories when it used to rain heavily in Goa. The currents used to go off when it poured. The bettlenut trees in backyard swayed and it felt like as if they are dancing with one another. I miss being in Goa during raining season. Everywhere you will see only greenery and you will also notice these big elephant ear types’ leaves growing around 🙂
Related posts: Taro root stir fry , Crispy fried taro root
Ingredients: Prep. Time: 30 Minutes, Serves: 4
15-20 tere or colocasia leaves
¼ cup chana dal/ split Bengal gram dal/green grams
4 peeled and crushed jackfruit seedsFor the masala curry:
½ cup freshly grated coconut
1 teaspoon coriander seeds
½ teaspoon turmeric powder
3 dry red chillies/shepda/byadgi chilies
1 marble sized ball of tamarind
1 tablespoon grated jaggery/gur
3 kokum petals
Salt to taste
15-20 tere or colocasia leaves
¼ cup chana dal/ split Bengal gram dal/green grams
4 peeled and crushed jackfruit seedsFor the masala curry:
½ cup freshly grated coconut
1 teaspoon coriander seeds
½ teaspoon turmeric powder
3 dry red chillies/shepda/byadgi chilies
1 marble sized ball of tamarind
1 tablespoon grated jaggery/gur
3 kokum petals
Salt to taste
For tempering:
1 teaspoon mustard seeds
1 sprig curry leaves
Instructions:
1) Before making the colocasia leaves curry, apply oil to your hands and start peeling the terren/colocasia stems. Finely chop the stems and leaves. Chop it into fine pieces.
2) Wash and soak the grams or chana dal for atleast 30 minutes.
3) After 30 minutes, take a pressure cooker and add the chopped leaves, stems, chopped jackfruit seeds and grams/dal. Add ½ cup water.
4) Pressure cook for 5 whistles or till the grams/dal is cooked. Switch off the gas and wait for the pressure from the cooker to be released naturally.
5) Take a grinder and add all the ingredients meant for the masala gravy except salt.
6) Add ½ cup water and grind into a thin gravy.
7) Now heat a 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 minutes. Pour the gravy into it.
8) Mix the contents from the cooker in the gravy and mix well.
9) Add jaggery and mix. Add kokum petals.
10) Let it simmer.
11) Now add salt to taste and mix.Serve hot with rotis or rice.
5) Take a grinder and add all the ingredients meant for the masala gravy except salt.
6) Add ½ cup water and grind into a thin gravy.
7) Now heat a 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 minutes. Pour the gravy into it.
8) Mix the contents from the cooker in the gravy and mix well.
9) Add jaggery and mix. Add kokum petals.
10) Let it simmer.
11) Now add salt to taste and mix.Serve hot with rotis or rice.
anniebaker
2016-07-26 at 3:15 pmso cool!