1. Chalta : 2
2. Jaggery: ½ kg
3. Salt to taste
4. Whole red chilies: 6
5. Mustard oil: 1/2cup
6. Panch phoron: 2 tbsp
7. Mustard seeds : 1tbsp
8. Coriander seeds :1tb sp
9. Bay leaf :1
10. Red food colour : 1/4tsp
Cut the chalta at small pieces .
Boil the chalta for about 30 minutes or till tender.
Drain water and peel them roughly.
Fry the red chilies, mustard seeds, coriander seeds and panch phoron. Grind them well into a food processor.
Heat oil into a heavy pan, Add peeled chalta.
Mix the chalta with salt, all spices and jaggery. Stir everything together. Cook for 15 minutes at low heat.
Add red food colour and cook it in low heat for another 5 minutes or till dry.