arbi ke patte ki sabzi (colocasia leaves’ vegetable)

colocasia leaves' vegetableThis recipe comes from my vegetable vendor :) I was looking for leaves for watermelon salad, as rocket leaves are not available here, I was tasting the other leaves there to find something close. That is when I saw a bunch of these really large leaves and asked Vishnu about how to prepare it and he told me this recipe.Though it sounded like a lengthy process, it wasn’t too difficult. I tried this yesterday and happily so as it added one more exotic recipe and a new vegetable to my collection.

Arbi ke patte ki sabzi

Preparation Time 10 mins| Cooking Time 40 mins| Serves 2

Ingredients

6-8 Arbi  leaves

1 cup Besan

2 tsp Coriander powder

½ tsp Red chilli powder

1 tsp Turmeric powder

1 tsp Garam masala

1 tsp Amchoor

1 tsp Chaat masala

½ tsp Mustard seeds

½ tsp Zeera

a pinch of  Hing

½ tsp Ajwain

1 Kashmiri red chilli

2 Green chillies

1 tsp Ginger-garlic paste

1 tbsp Fresh coriander leaves

Salt to taste

2 tbsp Oil

Method

  • Cut the stem from the leaves and wash properly, taking care not to break the leaf
  • Make a thick paste of besan, salt, garam masala (1/2 tsp), red chilli powder, coriander powder (1 tsp) and amchoor
  • Keep the leaf facing down and apply a layer of besan paste to it and roll it in such that besan is inside
  • Repeat the same for the rest
  • Steam the rolls in microwave or in a steamer for 15-20 minutes until the besan is cooked
  • After cooling, cut the rolls into bite-sized pieces
  • Heat oil in a kadai
  • Add hing, mustard seeds, zeera and ajwain and let them sputter
  • Then add the cut green chillies, ginger garlic paste and the rest of the masalas
  • Saute for 2-3 minutes and add the arbi leaf rolls
  • Saute for 5 minutes and remove from heat
  • Sprinkle some chaat masala and fresh coriander leaves
  • Serve hot with rotis
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