Kesu Dantina Gojju

Colocasia leaves in English, Kesuvina Yele in kannada , patra in gujarati. In Chikkamagaluru, Dakshina Kannada, Shimoga, and Udupi districts of Karnataka state, they are used to make Patrode. Here in this recipe the stem of the leaves is used to make gojju.   The recipe is by my mother in law. A very tasty gojju which goes well with steamed rice and chapati.
Prep Time	15 minutes
Cooking Time	25-20 Minutes
Serves	2-3 People
Ingredients	Chopped Kesu Dantu Tamarind Paste Green Chillies Turmeric Powder Jaggery Salt Chutney Dal Powder / Putani Pudi Curry Leaves	1 Cup 1 Tsp. 2-3 ½ Tsp. To Taste To Taste 1 Tbsp. As Reqd.
For Seasoning	Mustard Urad Dal Oil Asafetida	1 Tsp. 1 Tsp. As Reqd. A Pinch
Method   1.     Heat oil in a pan. Add mustard. Once they start spluttering, add urad dal. 2.     Add chopped colocasia stems, slit green chillies, turmeric powder and curry leaves. Mix well. Add ½ cup of water and cover the pan and cook on medium flame.   3.     This mixture gets cooked very soon so take care. Now add tamarind paste, salt, putani powder and jaggery and mix well. Cook for 8-9 minutes. 4.     Add water if necessary to make a gravy consistency and cook again. 5.     Colocasia gravy ready to serve.