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
2-3 People
Chopped Kesu Dantu
Tamarind Paste
Green Chillies
Turmeric Powder
Chutney Dal Powder / Putani Pudi
Curry Leaves
1 Cup
1 Tsp.
½ Tsp.
To Taste
To Taste
1 Tbsp.
As Reqd.
For Seasoning
Urad Dal
1 Tsp.
1 Tsp.
As Reqd.
A Pinch
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.


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