Venti Tondak

Venti Tondak is a Goan traditional dish. Venti refers to colocasia stems and Tondak refers to curry. It is medium spicy, slightly sweet and a tangy dish. The dish itself is called Venti sometimes.

Measurement: 1 Cup =180 ml
Serves: 3

Ingredients:

1. Venti (de-skinned & chopped) - 12 to 15 
2. White peas - 1/4 cup
3. Toor dal (cooked) - 2 to 3 tbsp
4. Coconut (scrapped) - 1/2 cup
5. Goan Samaar - 1 tbsp
6. Chilly powder - 1/4 tsp
7. Turmeric powder - 1/8 tsp
8. Tamarind pulp - 3 to 4 tbsp approx.
9. Jaggery (grated) - 1 to 1 1/2 tbsp
10. Salt to taste

For the tempering:

1. Coconut oil - 2 tsp
2. Mustard seeds - 1/3 tsp
3. Asafoetida - 1/4 tsp

Procedure:

• Wash and soak peas overnight. 
• Pressure cook peas.
• Cook venti with 2 tbsp tamarind pulp, salt and a cup of water. Add more water if required.
• In the meanwhile, slightly dry roast coconut and grind it with 1/3 cup of water to a fine paste. Keep aside.
• Combine cooked toor dal, cooked peas and cooked venti in a pan.
• Bring it to boil.
• Add turmeric powder, chilly powder, Goan samaar and jaggery. Stir well.
• Add ground paste, remaining tamarind pulp and salt. Stir well. 
• Heat oil in a tempering pan, add mustard seeds and asafoetida.
• Pour the tempering over the curry and simmer for 2 min.
• Serve it as a side dish with rice and dal or any curry.

Tip:
Colocasia leaves can be used for making Allu, Aale Ganthi, Alu Vadi