Alun dento(Colocasia & Amaranth stems Curry)

Alun dento

The feast of the Nativity of the Blessed Virgin Mary is celebrated each year on the eighth of September.  

This feast is celebrated as a harvest feast  in Mangalore with many vegetarian dishes.

'Alu dento' is one of the main dishes prepared during this feast .  'Alun' is a konkani word for colocasia plant & 'dento' refers to the stalk /stem of Amaranth plant. 

Stems of colocasia plants and stalk of Amaranth plant is cooked in a roasted mixed spice - coconut gravy which has a unique taste & flavour. 

Here we are using only the stems of colocasia plant. 

Recipe:

Ingredients for masala:

A

• 2-3 red short chillies
• 1-2 red long chillies 
• 2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2tsp pepper 
• Pinch of mustard

B

• 5 flakes of garlic
• 1 large onion
• 2 tbsp coconut

C

• 1/2 small size coconut
• Pinch of turmeric
• Very little tamarind as we are using hog plums/ ambade

METHOD:

Dry roast all the ingredients under A one by one. 

Fry ingredients under B with 1 tbsp oil. 

Grind this (A+B) along with ingredients under C. 

Other ingredients:

• 8-10 colocasia stems
• 2 Amaranth stalks/stems
• 3-4 hog plums/ ambade
• 2 tbsp ghee
• 1 sliced onion 

Wash the stalks/stems thoroughly. Remove the roots of Amaranth stalk and cut into required size pieces.  

Remove the fibre(outer skin) of  colocasia stems. 

        Cut the stems into small pieces. 

Clean hog plums & slightly crush them. 

Boil  Amaranth stems & hog plums in the pressure cooker with 1/2 cup water.   ( Take  only one whistle)

Add the Colocasia stalks , salt to taste &  boil. ( One whistle for tender stems)

Heat 2 tbsp ghee in a vessel. Add sliced onion.  Fry till golden brown. 

Add ground masala paste.  Mix well. Fry for 2 minutes. Add masala water & prepare gravy. Take a good boil. 

Add boiled stems. Salt to taste.  Mix well. 

Cover & cook for 5 minutes. 

Delicious Alu dento is ready to serve. 

Serve with sannas or rice. 

Enjoy this delicious dish with your loved ones.