Alu dento


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Winifred DSouza
Ingrediants:

 

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


Description:

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.

 

 


Conclusion:

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


Comments on this Article
Prakash, Bangalore Sat, September-13-2014, 2:38
Thanks for your wonderful recipe, pictures looks good feel like it will be very tasty...... to try it I need to find sources of all the items here in bangalore....... or else try it in friend s house in mangalore......
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