Alvati is a Konkani dish usually prepared during Krishna Janmashtami and Anantha Chaturthi festival. Taro leaves are high in folates , vitamins A &C, many antioxidants and several other micro-nutrients. But they also contain calcium oxalate crystals that make them itchy, causing an irritation of the mouth and throat if not cooked well. Alvati is made by cooking colocasia/taro leaves along with some sour fruit like hog plums (ambade), tree sorrel (bilimbi) or Star fruit (carambola). Sour fruits are used to decrease the itchiness of these leaves, so they have to be used in the right quantities. In addition to this, one can also add green gram and fresh bamboo shoots to give it a thicker consistency and better flavor. . I have used hog plums and green gram in this recipe.

The choice of tender colocasia leaves is very important to make a delicious itch free curry. Tender leaves cook fast and well. Also the variety of colocasia leaves used makes for the difference in taste. The best variety of colocasia leaves is “tera pan ” ( Konkani name ) Colocasia Esculenta ( scientific name). The terapan variety of colocasia grow abundantly and the ones growing during the monsoon season are the best suited to make this dish as they cook well.

Ingredients:

• Tender colocasia /taro leaves with their stems – 20 -30 .
• Hog plums – 4 ; if using bilimbis – 7-8 ; if using green star fruits – 5-6; if you don’t have any of this use a lime sized ball of tamarind.
• Green gram whole – 1/2 cup.
• Green chillies – 4-5 ( slit )
• Ginger – 1/2 inch piece ( chopped ).
• Grated coconut – 2 cups .
• Roasted red chillies – 6-7 ( roast with a few drops of oil for 2 minutes ) .
• Salt to taste.

For tempering :

• Oil
• Mustard seeds.
• Curry leaves.
• Red chilly.

Method :

1. Choose very tender colocasia leaves and wash them well.
2. Chop off the stems . Peel outer layer of the stems , Chop them finely and keep aside.
3. De-vein the leaves if they have thick veins . Then chop them finely .
4. Wash Hog plums and crush them. ( If you are using Star fruits or Bilimbis cut them in to pieces. ).
5. Wash the green gram.
6. Put all of these items in a pressure cooker and cook them for about 4 – 5 whistles, keep aside to cool.
7. Once pressure of the cooker is released open the lid . Now add slit green chillies , chopped ginger and salt. Cook for a few more minutes.
8. Grind the grated coconut and fried red chillies into a smooth paste using 1/2 cup of water . If you haven’t used Hog plums earlier then use tamarind while grinding the masala.
9. Transfer the ground masala into the cooked colocasia leaves. This curry is thick in consistency so do not add extra water.
10. Mix well and bring to a boil . Check and adjust salt. Simmer for few more minutes.
11. Now season the curry with tempered mustard seeds and curry leaves. Serve hot with rice.

Side note :

1. If you don’t cook Colocasia leaves well with enough Hog plums or tamarind then it will cause an itch in your mouth and throat.
2. If your hands itch while cutting the leaves apply oil to your hands or dip the hands into butter or watered down milk.