Madiyecho ros (colacasia tuber curry)

Madiyecho ros (colacasia tuber curry):

 Madi is locally called out in goan konkani language for the colacasia tuber which are cultivated underground in some fields of Goa. This tuber is very itchy in nature if handled with bare hands. Also consuming the same is accompanied by tamarind or kokum petals to prevent itchiness in our throats.

A madi looks this way:

Usually a veg curry, fries, bharta is done of these tubers. Here I have given you the receipe of goan veg curry- madiyecho ros.

Ingredients:
1 medium sized mad I
Tur dal-1 cup
Coconut scraped-1 cup
Tephala-5-6
Jaggery-3-4 tsp
Haldi powder-1 tsp
Red chilli powder- 1 tsp
Water as reqd
Tamarind paste-1 tsp
Salt for taste

Method:
Madi is very itchy in nature so never handle it with bare hands. Wear gloves or apply coconut oil and tamarind paste to your hands before touching this tubers.

Now cut the madi tuber when dry ( before water touches it) into required pieces and put in cooker, add water till pieces dip and pressure cook for 3 whistles. After the pressure is released take a pair of thongs(chimta) and remove all cooked madi pieces and keep aside. Now in same cooker, pressure cook deal with required water for 3 whistles. In a mixer make a paste of scraped coconut, haldi powder, red chilli powder, tamarind paste, 2-3 tephala.

In a cooking vessel, add cooked dal , cooked madi, grinded paste from mixer, jaggery, salt,required water to adjust the consistency of a curry and let it boil. At last add remaining tephalas to it for enhanced flavour.

Best to be served with rice.
Remember here we don't peel the madi stem, the pieces are directly added without peeling in the curry for additional taste but while eating you need to discard the skin and eat it.

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