“This is a new dish I learnt to make from Salma, my domestic help and maid here in Pune. She usually has been learning recipes from me; but this time she learnt this one from Vinod uncle, a professional chef from Mumbai, who works part time for us here in Pune. Quite a cool recipe indeed and I'm thankful to the both of them for sharing it. If you are fond of vegetables and want to try a new dish, don't miss out on this one. Its very simple and tastes wonderful. Enjoy!”
1hr 15mins

Ingredients Nutrition


  1. Heat oil in a pot.
  2. Once hot, add the ginger and stir-fry for a few minutes until the raw smell is gone.
  3. Add mustard seeds and allow to sizzle.
  4. Once they stop sizzling, add curry leaves , green chillies and asafoetida powder. Stir-fry for a minute or two.
  5. Then add the dry spices. Mix and stir fry for a minute.
  6. Fold in the tomatoes alongwith 1/4 cup water to allow them to cook until softened.
  7. Mix well and cook on low-medium heat for 7 minutes.
  8. Then add the yoghurt and mix thoroughly.
  9. Allow to cook for a few minutes.
  10. When the oil separates from the masala, add the boiled, peeled and chopped colocasia.
  11. Mix well to coat the colocasia in the masala.
  12. Cook on low heat for 8 minutes.
  13. Then, garnish with corriander leaves and serve hot with rotis(Indian flatbreads) and a dal curry on the side.
  14. Enjoy!

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