Venti Talasani - Colocasia Stem Stir Fry Traditional Konkani Recipe | Amchi Vasari

Colocasia Stem Stir Fry

Venti Talasani is a traditional Konkani dish made using colocasia stems (known as venti in Konkani). This simple stir fry is a beloved seasonal delicacy in coastal Karnataka and Goa, especially enjoyed during the monsoon when colocasia plants flourish. Lightly spiced and packed with flavor, it's best known for its aromatic garlic tempering and the unique texture of tender venti.

What is Venti?

Venti refers to the stems of the colocasia plant (Alva panna venti in Konkani), not the leaves or root. These stems are peeled, chopped and cooked to make this humble yet flavorful stir fry. They have a slightly fibrous texture but soften beautifully when cooked, absorbing the essence of the seasoning. The result is a dry stir fry that's aromatic, mildly spicy, and deeply satisfying when served hot with dalithoy and rice.

For many, venti talasani brings back memories of monsoon meals in their amma's or ajji's kitchen, when fresh colocasia stems were harvested from backyard gardens or local markets. Cleaning and peeling the stems is a ritual in itself a testament to the love and patience that go into Konkani cooking.

Serves: 2

Ingredients:

1. Colocasia stem - 40 (200 gram)
2. Garlic pods - 15
3. Byadgi red chili - 2
4. Jaggery - 2 small piece
5. Tamarind - small lemon size
6. Salt - ½ tbsp
7. Water - ¼ cup

Method:

1. Separate the stem of colocasia leaves. With your dry hands peel the stem fibre with a knife as shown in the video. Chop them and keep aside. If you are washing it in water make sure you use a spoon to drain water. Do not touch as it is little itchy.
2. Soak little tamarind in water. Crush garlic and keep the broken red dry chili ready with the seeds removed.
3. In a pan, add ghee/oil. Ghee gives more flavor. Add the crushed garlic, saute till golden color, add the red chili mix well. Now add the chopped colocasia stem, salt to taste, small piece of jaggery mix well.
4. Add in the tamarind pulp to avoid the itch. You can also add crushed hog plum or bilimbi. Mix well. Close lid and cook on low flame. Within 5 minutes it will cook. Serve hot with rice and dal.
5. Happy cooking!.

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