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
You need
- 1 bunch venti (taro/arvi leaf along with stem)
- 4 to 5 medium sized bilimbi or 2 medium sized star fruit
- Water as required
- ¼ th tspn of asafoetida
- 1 tspn fresh coconut oil
- 1 tbspn grated coconut
- Salt to taste
Method
Preparing the taro/arvi leaves/venti
Remove the veins and wash the leaves and cut it into pieces keep this aside. Now remove the stem and remove the outer skin of the stem by just pulling it out with your fingers. Then cut it into small cylindrical pieces. See that your amount of stem should be more than the leaves.
Preparing the venti bhajji
Transfer the cut venti into a pressure cooker. Add the cut bilimbi, salt and water and pressure cook as follows. After one whistle simmer the flame and cook for 10 to 15 minutes. Open the cooker when it cools down.
You can either transfer the cooked venti to another vessel or prepare the bhajji in the cooker itself. Boil it again and add asafoetida, fresh coconut oil and grated coconut. Mix well.
Your Venti bhajji is ready to be served.
Serve hot /warm along with rice.
