Colocasia leaves gojju is a side dish prepared for lunch, dinner to go with rice. It's a simple yet tasty, flavourful gojju. Tastes amazing when is eaten, mixed with steaming hot rice. Makes a great lunch, dinner.
It's called alva panna gojju in Konkani. Alva pann means colocasia leaves in Konkani and gojju means a thick, smashed/ground side dish.
Preparation Time: 35 minutes
1. Use the soft varieties of colocasia leaves to make this gojju. These kinds of colocasia below:
The leaves of these varieties of colocasia are soft. They have completely green or black petioles like in the images below:
The variety with completely green petiole: These are called tere paan in Konkani.
The variety with completely black petiole:
2. A little excess tamarind is added to this colocasia dish to remove any itchiness that would come from the colocasia leaves. The extra tanginess is balanced with a little extra spiciness from the green chillies and the big garlic flavour from the seasoning.
1. Wash the colocasia leaves. Chop off the petioles, remove any excess rib portion on the back of the leaves. They could give rise to itching if the leaves aren't cooked properly.
2. Roughly chop the colocasia leaves, pressure cook them with salt, tamarind, 1/2 cup water until they are cooked through. 2-3 whistles should do.
3. Once the cooked leaves cool down grind them into a smooth paste and keep it aside.
4. Peel garlic, slightly smash them and keep them aside. Slit green chillies and keep them aside.
5. Heat oil in a wok, add in smashed garlic and fry them until they start to brown.
6. Then add in green chillies and fry them for a minute.
7. Add in the ground colocasia leaves paste, 1/2 cup water if required and mix well.
8. The consistency of ths gojju is medium thick. Add water accordingly. Check and adjust salt.
9. Bring the gojju to boil and then simmer for few minutes until the green chillies almost cook through.
During this time all the flavours blend in well - the garlic, the spiciness from the green chillies get combined with the tangy colocasia paste. The gojju cooks through and gets a nice consistency and taste.
10. Serve hot with a bowl of steaming hot rice.
Find more Konkani cuisine side dishes here.
Tags: Colocasia leaves, alva panna gojju, side dish, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, alva paan