Venti bhajji is a simple by tasty dish that can be prepared in a short time. This is usually served as side dish along with rice. No onion and garlic have been used in the preparation of this dish. Ingredients…
Category: Taro/arvi/Colcasia stem and leaf recepies
Taro/arvi/Colcasia stem and leaf recepies are our delicacy. That is why I have included it under a different section itself. It is difficult to find a Konkani who had not even tasted a dish prepared out of taro leaves. ‘Pathravada’ prepared with taro leaves is a very commonly found in Konkani homes. ‘Gajbajj’ is a special dish made out of taro leaves prepared during Janmashtami day. Therya bhajji is prepared for the 13th day function of the dead.
Taro/arvi/Colcasia stem and leaf recepies can be had even with rice as well.
Do check out my recepies……..and leave your comments
Soyibhajjilae ghassiyae gantiyan ghassi is a long forgotten dish. As the name suggests this dish is prepared using soyibhajjilae ghassiyae masolu. Darmbya sol (Brindleberry) is used as the souring agent in the preparation. There is no seasoning for this dish…
Ingredients for making Terya panna undiyae ukkari You need 2 terya panna undi For seasoning 2 tbspn Coconut oil 1 tspn spoon mustard 1 tspn urad dal 2 to 3 sprigs of curry leaves Method Please refer my previous post…
Terya panna undi bhajilli is a tasty dish prepared by roasting sliced terya panna undi on a tawa. You can even serve this dish as an evening snack along with tea and coffee. Ingredients You need 2 to 3 terya…
Ghanti thalaeli is a long forgotten Konkani dish prepared out of taro/arvi leaves, ‘Terya pann’ in Konkani, ‘Madantha ila’ in Malayalam. I have already discussed on Ghantiyan ghassi in my previous post so you know how to prepare ghanti. Ingredients…
Ghantiyan ghassi as the name suggests or if I translate it directly to English it will be like ‘Curry of Knots’’ as Ghanti means Knot in Konkani. Do not worry we are not going to cook any knots here. We…
Terya panna undi is also a delicacy of Konkani’s next to Pathrovodo. Konkani’s usually prepare the dish from taro/arvi leaves. No tender stem of the leaves is used in the preparation.
A long forgotten dish of the GSB Konkani’s. Pathravadya bhajji (Taro leaf curry) is prepared from the mature stem (‘Venti’ in Konkani) and leaves of taro/arvi/colcasia leaves.
A dish prepared from tender taro/arvi/colcasia stem. The way it is prepared will look similar to how we prepare thakka ambat. But it is not so. It has its own taste, flavor and aroma