Take a vessel and wash the colacassia in water throughly. Then put them in the cooker and boil for 1 whistle and switch off. Let it cool then throw away the water and remove the skin from the colacassia and put the colacassia aside in a plate. cut them into even pieces.

Now take a flat bottomed thick vessel put the oil add the seasoning( 1/2 tap mustard, 1/2 tsp sesame, 1 tsp each of urad and channa dal) add curry leaves when they splutter add onion paste( the two onions should be grinded to a paste), you can paste them in grinder.

Add turmeric, salt, chilli powder and fenugreek powder and fry till the masala turns golden now add colacassia pieces and fry for 2 to 3 minutes stirring continuously. Then add tamarind juice and cook for 15 minutes on low flame and switch off and garnish with corriander leaves. If using cooker then 2 whistles is enouugh. Enjoy hot hot with rice chapathi.