A typical Maharashtrian Dish, which is made for any special occasion, like weddings, or festivals.
The nice soft texture of the puréed vegetable, with crunchy peanut and coconut slices, and a nice filling soft bite of Channa dal, with a stunning combination of sweet-sour-and-spicy makes it a dish liked by one and all.
Buying and handling Colocasia Leaves is a bit tricky. They should not be too big and rough to touch, or any other color but green. Few shades of yellow on the leaves is ok. But make sure they are not too mature, as they contain a high amount of sodium crystals which won’t even dissolve after cooking them in a pressure cooker. The worst is, if you end up consuming any vegetables / fries made of such leaves, they can irritate your throat a lot. Hence, caution needs to be maintained while choosing the right leaves. Even if you end up eating the high sodium leaves which irritate your throat, quickly have a banana and that should do the trick to soothe it.
A gorgeous, mild preparation which goes great with rotis and rice.
Hope you like it as much as I love it.