Colocasia stem Huli| ಕೆಸುವಿನ ದಂಟಿನ ಗೊಜ್ಜು| Monsoon special dish| Mangalore Traditional Cookery скачать в хорошем качестве

Colocasia stem Huli| ಕೆಸುವಿನ ದಂಟಿನ ಗೊಜ್ಜು| Monsoon special dish| Mangalore Traditional Cookery

Kesuvina dantina gojju, is a traditional dish from Karnataka, India. "Kesuvina dantina" refers to the stem of the colocasia plant (also known as taro), while "gojju" is a type of tangy and spicy curry or sauce. Key Features: Main Ingredient: The dish primarily uses the stem of the colocasia plant. These stems are cleaned, peeled, and cut into small pieces. Flavor Profile: The gojju is known for its tangy and spicy flavor, typically achieved using tamarind, jaggery, and a blend of spices. Spices and Seasonings: Common spices include mustard seeds, curry leaves, and dried red chilies. Cooking Method: The colocasia stems are cooked until tender and then simmered in the spicy, tangy sauce until the flavors meld together. Serving: Kesuvina dantina gojju is typically served with rice or rotti (a type of flatbread), making it a versatile dish for various meals. Tempering: In hot oil, add mustard seeds, crushed garlic, curry leaves, and dried red chilies until they splutter. Making the Gojju: Add tamarind extract, jaggery, salt, Onion, green chillies and the spice powder and temper it with coconut oil, mustard seeds, crushed garlic, red chilli and curry leaves. Simmer until the mixture thickens. Nutritional Information: Rich in Fiber: The colocasia stems provide a good amount of dietary fiber. Low in Calories: This dish is typically low in calories, making it a healthy choice. Vitamins and Minerals: Contains vitamins and minerals from the colocasia stems and other ingredients used in the dish. Kesuvina dantina gojju is a delicious and nutritious dish that showcases the flavors and culinary traditions of Karnataka.