Khandole

Instructions

1. Prepared from healthy stems of colocasia.
2. Soak black gram overnight. Remove covering of pulse and ground to paste.
3. Add salt, turmeric powder, chilli powder, asafetida.
4. Take fresh stems of colocasia and apply the paste. Allow them to half sun dry.
5. Cut the stems along with paste into small pieces – known as khandole.
6. Sun dry the khandole completely and store in air tight container for future use.
7. To cook khandole, heat oil. Splutter coriander seeds, cumin seeds and green chillies.
8. Stir fry khandole. Add water. Adjust taste with salt and red chilli powder.
9. Serve khandole with hot chapatti.