Ingredients

• 100 g - colacassia (arbi) leaves
• 100 g - gram flour (besan)
• 1 tbsp - semolina (sooji)
• 1 tbsp - green chilli paste
• 1 pinch - soda bicarb
• 1/2 cup sour yoghurt
• 2 tsp - oil
• 1/2 tsp - turmeric powder
• salt and sugar to taste
• 1/2 tsp - hing
• For the gravy:
• 2 lime-sized tamarind balls,
• 1 tbsp - oil
• 1 tsp - mustard seeds
• 2 tsp - poppy seeds (khus khus)
• 1/2 tsp - asafoetida
• 2-3 dry red chillies
• | 1/4 cup - grated jaggery (gur)
• salt to taste
• 1 tbsp - dhania-jeera powder
• 1 tsp - garam masala powder
• chilli powder to taste
• For the garnish:
• few sprigs coriander leaves (finely chopped)
• grated fresh coconut.

How to Make Resai Patra

• Wash and remove thick stems and veins from the arbi leaves and keep aside.
• In a bowl, combine the besan, sooji, green chilli paste, soda bicarb, yoghurt, oil, turmeric powder, salt, sugar and asafoetida, with a little water to make a paste.
• Place one leaf on a flat board and apply the paste on the underside of the leaf.
• Place another leaf over the first one and apply the paste again.
• Fold both the sides up to the centre and roll the leaves tightly, starting from the bottom.
• Make similar rolls with all the leaves, and arrange them on a greased sieve.
• Steam cook on boiling water for about 15 mins. Remove the sieve from the vessel and grease the rolls with a little oil; let them cool.
• To prepare the gravy:
• Soak the tamarind in 2 cups of water, boil and strain the pulp.
• Heat the oil in a pan and add the mustard seeds. When they splutter, add the poppy seeds, asafoetida, red chillies, jaggery, salt, dhania-jeera, garam masala and chilli powders.
• Bring to a boil, stir continuously and set aside.
• Cut the patra roll into slices.
• Just before serving, place the patras in the hot gravy, stirring gently.
• Serve hot, garnished with the coriander leaves and grated coconut.