Alu dento

Winifred DSouza

Scrape out the skin of stems and cut them one and half inch size piece. Cook with one cup of water and salt grind together ingredients No.3 to 9 to a paste ( masala).

 

Add to cooked stems and simmer till gravy thickens. It is tastier if prepared in earthen pots (mathyeche kundle) and use it for two three days, heating up once a day.