Gaanti Butthi
Gaanti butthi, gaanti talasani are my favourites where I
don’t eat pathrado like I enjoy other dishes of these leaves.
Ingredients to
make Gaanti Butthi: -
Gaanti/Colacassia
knots/Arbi knots – 50
Cooked brown chana -1 cup(completely optional, my mamama used to add)
Freshly grated/scraped coconut -1/4th cup heaped
Ambado/Hog plums -2 (I have used ¼ th raw mangoe as hog
plums/ambado weren’t available)
Venti- 1 cup (this is optional)
Round red chillies-5-6 (adjust according to heat)
Garlic flakes peeled- 9
Coriander seeds -1 tbsp
Coconut oil – 2 tbsp
Salt to taste
Method:
Wash the colacassia leaves and pat dry. Allow it to soften
by keeping aside for around half n hour.
Now make knots like shown in my video below.
If using hog plums crush them and keep it aside. If using
raw mango cut into small pieces and keep aside.
Take a deep pan add the
prepared gaanti/colacassia knots,6 -7 garlic flakes, ambado or raw mango
and venti (this is the stem of the leaf to be used only if tender), add salt to
taste and a cup of water and cook until the knots are cooked but are in shape.
For Masala-
In a mixie/blender add coconut,3 garlic pods and roasted red
chillies and grind coarsely. Now add in the roasted coriander seeds and grind
it into slightly coarse paste.
Add this coconut masala into the cooked gaanti and mix well.
Cook this butthi for atleast8-10 minutes on slow flame and
switch off the flame.
Add raw coconut oil and finish the dish.
Serve hot with rice and dal. This dish goes well with
chapathi too.
Notes:
Select Arbi leaves/colacassia leaves/gaanti paan which is
light and bright green colour which are fresh and not limp.
Happy Cooking,
Aps
Comments