This dish goes best with steamed plain rice. Coconut & fried vadi is added on the top of the curry to giev extra taste to the dish.
Kolmi/Kalmi Shaker/Shaager Ghonto Or Ipomoea Aquatica Curry
Ingredients of Kolmi Shaker Ghonto
- Kalmi/Kolmi Shaak - 1 bunch, chopped, discard the hard stems
- Plantain - 1 small, peeled, cut into big chunks
- Eggplant - 1 medium size, cut into big chunks
- Sweet potato - 1 medium, peeled and cut into big chunks
For tempering :
- Vegetable oil - 1 tablespoon
- Ghee - 1 tablespoon
- Bay leaf - 1
- Cumin seeds - 1 teaspoon
Spices to be added :
- Turmeric - 1/2 teaspoon
- Cumin powder - 1 teaspoon
- Coriander powder - 2 teaspoons
- Black pepper powder - 1/2 teaspoon
Other Ingredients :
- Salt & sugar as per taste
- Grated coconut - for garnishing
- Vadi - 10 pieces Ghee - 1 teaspoon
How to make Kolmi Shaker Ghonto Recipe
Take the chopped "Shaak" in a large pasta strainer and run under the cold tap water for 5 minutes to clean the "Shaak" thoroughly.
Take the eggplant, plantain & sweet potatoes in a pressure cooker and boil for 1 whistle on high heat and turn off the heat and let the pressure release itself.
Now boil water in a large pan, when the water will start boiling add the chopped cleaned shaak into boiled water and keep this aside for 15 minutes to blanch the shaak. After 15 minutes strain the blanched shaak and put into a large bowl.
Now take the boiled vegetables out from the cooker and add to the large where blanched shaak has been kept.
Now let everything to be cool down completely. When they are completely cool down, mash them all together, make sure there are no big chunks in the mashed vegetables. When everything is mashed keep aside.
Now heat the ghee & oil in a pan, temper the oil with cumin seed & bay leaf. Add all the mashed vegetable to the pan, add all the spices & salt & sugar to the pan and stir fry for 15-20 minutes.
After stir frying for 15-20 minutes pour the "Kalmi Shaak er Ghonto" in a bowl.
Heat some ghee in a small pan, fry the vadi till golden brown, take them out of the pan, coarsely ground them and sprinkle on the ""Kalmi Shaak er Ghonto" along with grated coconut.
Serve with steamed rice.