Discover the perfect recipe for Arbi ke Patte ki Sabzi (Colocasia Leaves Curry), a delightful dish made with crispy gram flour-coated colocasia leaves. Follow our step-by-step guide for a flavorful and authentic culinary experience. Enjoy this dish with chapati or rice for a delicious and satisfying meal.
Enjoy our other recipes: Phoran wale Aloo ki Sabji & Plain lauki ki sabji.
Ingredients
For Pakoda
- Colocasia leaves (Arbi ke Patte) – 10
- Besan (Gram flour) – 1 cup
- Tamarind pulp – 1/2 teaspoon
- Red chili powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Salt to taste
- Water as needed
For the Gravy
- Mustard seeds – 2 tablespoon
- Poppy seeds – 1/2 tablespoon
- Onion – 1 small size
- Green chillies paste – 1/2 teaspoon
- Coriander Powder – 1/2 teaspoon
- Red chilli Powder – 1/2 teaspoon or as per your taste
- Turmeric powder – 1 teaspoon
- Tamarind pulp – 1/2 teaspoon
- Garlic paste – 1/2 tablespoon
- Mustard oil -3 tablespoon
- Salt to taste
- Coriander leaves(fresh) – 1/2 tablespoon (Optional)
Phoran
- Mustard seeds – 1/2 teaspoon
- Dry red chili – 1
Methods
- Wash and trim the thick veins from the back of the colocasia leaves, and do not discard these thick veins.
- In a bowl, mix besan, tamarind pulp, red chili powder, turmeric powder and salt. Gradually add water to form a smooth batter, lump-free batter.
- Take one colocasia leaf, apply besan batter on it, place another leaf on top, and apply besan batter. Repeat this process one more time, applying besan batter on the additional layer of colocasia leaf.
- Roll the leaves tightly to form rolls. Apply besan batter on it.
- Arrange the rolls in a steamer and steam for about 20-25 minutes or until fully cooked. Allow them to cool slightly before slicing, then cut into equal sizes.
- Heat oil in a pan. Place the steamed rolls one by one in the pan and sauté until they turn golden brown.
For Curry
- Heat the same oil on medium heat, add a generous pinch of mustard seeds and whole red chilies. Sauté until the spluttering stops.
- Now add the coriander powder, red chili powder, salt, green chilies pasts and onion pasts. Stir to mix well.
- Fry this spice mixture until the oil begins to separate. Add mustard and poppy seeds paste and cook for 2 minutes. Now, add 2 cups of water, bring to a boil, and then reduce the heat to a simmer.
- Now, add the fried pieces of arbi to the gravy and stir gently. Cook for another 2-3 minutes. Finally, turn off the flame.
- Serve white boiled rice.
