Colocasia Stem Chutney (Bhajji) is a spicy, tangy chutney made using the stems of the plant. This chutney is a traditional recipe from Western Ghats and Coastal Karnataka which tastes great with cooked rice.

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* Approx. preparation and cooking time: 15 mins
* Serves 4 persons

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* List of ingredients:
1. Colocasia stems - 10 to 12 (small)
2. Fresh grated coconut - 1 small cup
3. Urad dal - 1 tablespoon
4. Jaggery powder - 1 tablespoon
5. Turmeric powder - Half teaspoon
6. Tamarind juice - 1 small cup
7. Red chillies - 3
8. Salt - 1 teaspoon
9. Oil - 1 tablespoon

* Method of preparation:
1. Take 10-12 Colocasia stems, wash nicely and using a knife gently peel the outer layers (prevents itchiness and also the tender inner part works great for the chutney).
2. Next, cut the prepared stems into smaller pieces and drop them into a small vessel.
3. Now, add 1 tablespoon jaggery powder, half teaspoon turmeric powder, 1 teaspoon salt (can vary as per taste and quantity), 1 small cup tamarind juice, cover with a lid and slowly cook on low flame until the pieces become soft.
4. Take a small frying pan/wok, add 1 tablespoon oil, 1 tablespoon urad dal and fry on low flame until it becomes aromatic and turns a nice golden brown colour.
5. Then, add 3 red chillies and continue frying.
6. Now, add 1 small cup grated coconut and fry for a minute or so before turning off the heat. Then, allow the mixture to cool down.
7. Transfer the mixture and the cooked stem pieces into the mixer jar and grind them to make a smooth paste, adding little water whenever required.
8. Transfer the ground chutney into a small bowl.
9. Enjoy freshly prepared bhajji with cooked rice and coconut oil drizzled on top (optional).

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