COLOCASIA IN A PEARL WHITE GRAVY

Giving in to one of my lazy moments, which I was entitled to after coming up with a new recipe of the colocasia with fenugreek leaves, I created this gravy recipe.

 Not wanting to work but needing a gravied dish for the evening meal, I cut off all the paraphernalia from my original recipe and kept only the basic ingredients.This one adds a new dimension to the colocasia and also that 'oomph' that keeps family and friends around your dinner table.
I turned my simple side dish into a main dish by adding this seemingly low fat gravy by boiling the onions and cashews instead of frying them. This gives a very creamy taste and of course reduces the oil and toil.
I have various versions of this gravy which I use to dress my vegetables for a party. This mild version perfectly marries with the spicy colocasia preparation lending to it  it's mild gentle flavours.
Just lay out the pre-prepared, hot, crisp colocasia with fenugreek leaves on a bed of this beautiful pearl white gravy and dig in.
This gravy is simple, quick to make and mild in taste, perfectly compliments the colocasia.

COLOCASIA IN PEARL WHITE GRAVY

Ingredients:
serves 4

.Colocasia with fenugreek leaves........1 recipe

for the pearl white gravy
.Medium red onion.............................1, thinly sliced
.Cashewnuts.......................................8, roughly chopped
.Coriander powder.............................1 1/2 tsp
.Garam masala powder.......................1/4th tsp
.Yogurt...............................................2 Tbsp.
.Green chili........................................ 1/2, finely chopped
.Salt................................................... to taste
.Ginger...............................................1 tsp, grated
.Garlic................................................1 clove, finely chopped
.Water................................................1 cup
.Oil......................................................1/2 tsp.




colocasia in pearl white gravy

 Method:
.In a microwave-safe dish put together sliced onion, cashewnuts, and 1/4th cup water and boil for 2 minutes.
.Alternatively cover and boil  in a pan till cooked, about 5 minutes.
.Put yogurt, garlic, ginger,green chili, garam masala powder, coriander powder, salt and the cooked onion
 and cashew nut mixture in a blender and blitz till ground to a fine paste.
.Heat 1/2 tsp. vegetable oil in a pan. Add the onion paste and heat through stirring constantly, till the oil
 floats on the surface, about 3 to 4 minutes on low to medium heat.
.Add 3/4th cup water and bring to a slow boil to get the required gravy consistency.

How to proceed:
.In a serving platter pour out the hot gravy.
.Lay out the colocasia with  fenugreek leaves on it and serve hot with naans or some other Middle eastern
 or Indian flat bread.

Note:
.Prepare the colocasia just before serving for a crisp texture.
.If you want to know how to make yogurt at home, read more on yogurt in Yogurt and rice salad.