1. Colocasia stems   - 4
2. Spinach stems (harive dantu)   - 2
3. Hog plum ( ambade) skin and flesh   -  2 tspn
4. Greated coconut   - 1 cup
5. Dry chillies   - 6
6. Corriender seeds  - 1 tspn
7. Cumin seeds    - 1 tspn
8. Pepper corns   1 tspn
9. Turmeric powder    - ½
10. Salt to taste

Scrape out the skin of stems and cut them one and half inch size piece. Cook with one cup of water and salt grind together ingredients No.3 to 9 to a paste ( masala).

Add to cooked stems and simmer till gravy thickens. It is tastier if prepared in earthen pots (mathyeche kundle) and use it for two three days, heating up once a day.

This recipe is passed from grandmas to granddaughters from generation to generations among Mangalore Christians.