Hari Patra Ki Kadhi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 2 large colocasia leaves with stems (Patra are colocasia leaves)
  • 3 green chillies
  • 1 big flake garlic
  • 1/2 inch piece ginger
  • 1 cup - sour curd
  • 4 cups - water
  • 1 tbsp - gramflour
  • 1/2 tsp - chilli powder
  • 1/2 tsp - coriander seed powder
  • 1/4 tsp - turmeric powder
  • 2-3 pinches garam masala powder
  • 3 pinches asafetida powder
  • 1 bay leaf
  • 1 clove
  • 1/2 inch cinnamon stick
  • 1/2 tsp - each cumin & mustard seeds
  • 1 tbsp - ghee

How to Make Hari Patra Ki Kadhi

  • Wash leaves, separate leaf and stem. Remove any thick veins with a pair of scissors.
  • Peel out layer of stems, chop finely, soak in some water, keep aside.
  • Chop leaves roughly, add ginger, garlic, chillies, grind till smooth.
  • Beat curd, add water and gramflour, mix till smooth.
  • Heat ghee in a large deep pan, add seeds, allow to splutter.
  • Add asafetida, bayleaf, clove, cinnamon and curd mixture in that order.
  • Stir continuously till it starts boiling.
  • Add ground mixture, all other ingredients, stir till boil resumes.
  • Simmer, for 12-15 minutes, till thick and creamy.
  • Serve hot with millet bhakris, rice, etc.

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