"Pej "in Konkani means rice cooked with lots of water which becomes starchy,but the starch is not drained instead eaten along with it just like a soup.Hence this dish gets its name as 'pej upkari'.Some call it thoy too.It can be also made with potatoes just replacing taro/arbi instead.Alva Mande is the Konkani name of the vegetable.A simple and easy accompaniment that can be had with rice which is nothing but soupy colocasia/taro.It is simple ,yet tasty and perfect for a lazy day.Taro/arbi is a rich starchy root vegetable yet high in fibres and can boast of several minerals and is gluten free.There are other ways of cooking this root vegetable...will post a dry masala subzi in my coming posts.
In North India taro is deep fried and added to gravies,which iam yet to try as deep frying is something I do not prefer much,but have to try it out just for the sake of relishing.
Alva mande/Arbi /colocasia 5-8
chopped into 1"fingers)
Salt to taste
Water about 2 cups for pressure cooking
Mustard seeds 1tsp
Urad daal 1/2tsp
Red chillies 2-3
Curry leaves 5-6
- Take the chopped colocasia add salt to taste and water as mentioned above in a pressure cooker and cook for 5 minutes(i.e.,when the first whistle is about to begin switch to low flame and cook for 5 minutes)
- Take the pressure cooked contents in a soup pot.
- With the back of a laddle just mash a few colocasia chunks in the pot.
- In a small seasoning pan heat oil.
- Add mustard,once sizzles,add urad daal,broken red chillies,curry leaves and finally asafoetida(if using in diluted form then add it to the boiling pot)
- Drop over the pot of colocasia.
- Boil for 2-3 more minutes.
- Serve with rice,papad and some dry subzi