VADI PATHA/ arbi leaves subzi

Arbi leaves and stem contain needle-shaped oxylate crystals that can cause a stinging sensation in the mouth and throat when not properly prepared.

NEEDED:

5 arbi leaves/colocassia leaves ( 1 bunch contains 5 leaves)

FOR BATTER:

3/4 - 1 Cup besan/gram flour
chilly powder
1/2 tsp turmeric
2 tsp dhaniya jeera powder
salt to taste
2 tsp white til
1/2 Cup tamarind extract( if using tamarind paste - 3tsp)
1/2 tsp ginger paste
saunf 1 tsp
water as required
Mix all the above said ingredients ,to form a thick, but easily spreadable paste. check for salt.

METHOD:

• Trim stems from arbi leaves, wash well and pat dry.(do not discard the stem , u can make raita with stem)
• Taking the leaves in turn, ribbed sides facing up, spread the paste thinly on each of them, placing the next leaf on top of the previous one before spreading the next layer of paste. S you will have the following configuration: leaf, paste, leaf, paste, leaf, paste.
• When five have been layered and pasted, roll firmly starting from the leaf tips to the stem end. Secure the rolls with cotton string and place in a container for steaming .
• Steam for 20 -30 minutes. Allow the rolls to cool.
• Now, take the roll, remove the string, and slice crossways carefully, using a sharp knife, into 1/3-1/2″ slices.
• temper mustard, cumin and sesame seeds in 3 tsp oil and add the sliced rolls.
• fry the slices til golden brown, adding a little more oil if necessary.
• remove and serve hot with rice .
• If u are going to have this as a snack then sprinkle them with grated coconut and chopped corriander and serve.

FOR RAITA:

arbi stem- peel skin - cut to 1" pieces
temper rai, jeera , 1 red chilly , add the stem pieces . coojk till soft and remove .
then add salt , curd to this and serve .