Arbi Patta Sabzi with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Colocasia Leaves

   • Rinse the colocasia leaves thoroughly under running water and pat them completely dry with a kitchen towel.
   • Place a leaf with the vein-side up on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other thick subsidiary veins. This step is crucial to prevent throat irritation.
2. 2

   Make the Batter

   • In a large mixing bowl, combine besan, tamarind pulp, grated jaggery, ginger paste, garlic paste, and chopped green chilies.
   • Add all the dry spices: turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, asafoetida, and salt.
   • Mix well to combine. Gradually add water while whisking continuously to form a thick, smooth, and spreadable paste. The consistency should be similar to a thick pancake batter, with no lumps.
3. 3

   Assemble and Roll the Leaves

   • Place the largest prepared leaf vein-side up on a clean, flat surface.
   • Spread a thin, even layer of the besan batter over the entire surface of the leaf using your fingers or a spatula.
   • Place another leaf on top, ensuring it adheres well. Spread batter on this leaf too.
   • Repeat this process, stacking 3-4 leaves. Fold the side edges of the leaf stack inwards by about an inch.
   • Starting from the bottom edge, roll the stack tightly into a firm, compact log. The batter will act as a glue.
4. 4

   Steam the Rolls

   • Bring water to a boil in a steamer. Lightly grease the steamer plate or tray.
   • Carefully place the prepared rolls on the greased plate, ensuring they don't touch each other.
   • Steam the rolls on medium heat for 20-25 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean.
5. 5

   Cool and Slice the Rolls

   • Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This can take 30-40 minutes and is essential for clean slicing.
   • Once fully cooled, use a sharp knife to cut the rolls into 1/2-inch thick round slices.
6. 6

   Temper and Fry the Slices

   • Heat the oil in a wide, non-stick pan over medium heat.
   • Add the mustard seeds and allow them to splutter. Immediately add the sesame seeds and let them sizzle for a few seconds.
   • Gently arrange the sliced rolls in the pan in a single layer.
   • Shallow fry for 4-5 minutes on each side, until they are golden brown and crisp.
   • Remove from the pan and place on a plate.
7. 7

   Garnish and Serve

   • Garnish the hot, crispy slices with freshly chopped cilantro and grated coconut.
   • Serve immediately with green chutney or as a side dish with your meal.