Ingredients:
• 5 – Colocasia roots, boiled with their skins.
• 1 bunch – Methi (fenugreek) leaves, chopped
• 1 cup – Soy yogurt
• 1 tsp – Canola or Vegetable oil
• 1 tsp – Mustard Seeds
• 1 – Medium onion, thinly sliced
• 5 Cloves – Garlic, minced
• 1 tbsp – Grated Ginger
• 2 heaping tsp – Tava masala
• 1/2 – 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric
• Salt to taste
Method:
- Boil the colocasia. To test if done, pierce one of the roots with a fork in the center.
- If it goes in fairly easily, it’s done.
- Set aside to cool before you peel them and then cut into 1/2 inch chunks.
- Heat oil and splutter mustard seeds, add onions and stir fry until translucent and soft.
- Add ginger, garlic and stir for another minute.
- Add the methi leaves and stir for a few minutes until they begin to wilt.
- Add the tava masala, turmeric and chilli powder and stir in.
- Add about 1/2 cup of water, cook covered until the methi leaves are almost tender, for around 10-15 minutes.
- Add the soy yogurt and the colocasia pieces and stir well.
- If the kadhi is too thick, add some water and salt.
- Serve with khichdi.
- Recipe courtesy: Holy Cow Vegan.