Ingredients
| Quantity | Measure | Ingredients | Description |
| 24 | units | Allu Leaves | Take stems only. Leaves may be cooked separately. |
| 8 | Nos | Chillies, Red Dry | For Grinding |
| 2 | Tablespoon | Cooking Oil | For seasoning |
| 6 | Flakes | Garlic | For Grinding |
| A | Little | Jaggery | or sugar |
| 1 | Teaspoon | Mustard Seed | For seasoning |
| 1 | Nos | Onion | For Grinding |
| 6 | Nos | Pepper Corns | For Grinding |
| A | Little | Salt | to taste |
| 1 | Ball | Tamarind | For Grinding |
| 1 | units | Turmeric/Haldi | For Grinding |
Method
Alu leaves are also called Colcassia leaves. They are used for making pathrades. In this recipe we use the stems of these plants. After using the leaves for pathrade, you can use the stems to make this curry. Use only purple stems, as green tend to scratch. Remove the fibers from the Alu stems, and cut them into small rpieces.
Grind all the masala. In 2 cups of water boil the Alu stems. Add the masala and add a little jaggery if you like it sweet.
Seasoning: In 2 spoons of cooking oil, fry mustard. Then add the cooked vegetables and simmer for ten minutes.
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