Ingredients:

• 1 cup – black chick peas/channa
• 3 – tender colocasia leaves with stems
• 1/2 tsp – Turmeric powder
• 2 tsp – chilli powder
• 3 tbsp – Coconut paste
• 1 tsp – Coriander seeds
• 1 tbsp – Tamarind juice
• 1/2 tsp – Mustard Seeds
• 4 or 5 Curry leaves
• 3 – Red Chillies
• 2 tbsp – oil
• salt to taste

Method:

1. Soak the chick peas/channa in water overnight.
2. Wash and drain and keep it aside.
3. Cut the leaves and stems into small pieces removing the fibre where possible.
4. Cook the leaves and the chick peas/channa in a pressure cooker with the turmeric powder and chilly powder till it becomes soft.
5. Remove from the heat and release the pressure.
6. Heat oil in a vessel and add the mustard seeds and coriander seeds.
7. When they begin to splutter, add the broken red chillies and curry leaves and saute for a minute.
8. Turn off the heat and pour in the cooked colocasia leaves and chick peas/channa.
9. Serve as a side dish with rice or chapattis or rotis.
10. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White