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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.
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