Local or free-range chicken and tender Colocasia stems with leaves spiced up with black pepper (jalukia dish)


Tender Colocasia stems with leaves—2 bunches (wash, cut and keep under the sun for 15 minutes)

Salt and turmeric—as required

Onion—1 large

Chicken pieces—500 gm

Garlic paste—1 tea spoon

Ginger paste—half tea spoon

Black pepper—1 table spoon (coarsely pounded)

Mustard oil—1 table spoon

Bay leaf—1

Hot water—more than half litre


Peel onion, wash and chop into big pieces. Place a kadhai on the stove. Heat oil. Add the onion and fry till translucent and reddish. Add the garlic ginger paste and fry till the raw smell goes away. Now add the chicken pieces, salt and turmeric, stir well and cover. Wait for a few minutes. Then add the bay leaf and stir. Once you notice the oil is separating from the chicken, add the Colocasia, stir and cover. Lower the flame, and cook for around 25 minutes to half an hour on slow simmer. Now add black pepper and hot water and continue cooking on low flame. When the water starts evaporating, check whether the chicken has got cooked properly.  Turn off stove when chicken gets cooked. Serve with hot rice or roti.

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