Arbi patta is mostly used to make fritters but you can also make varieties of dishes with it like I m showing you to make curry with it. This curry is made with simple and with easy available ingredients. Hope you like it as you did like my previous recipe Mango Curry.
Six Large Arbi Or Colocasia Leaves
Twelve Fenugreek Seeds
Two Tablespoons Oil
One-Fourth Cup Bengal Gram Splitted
Half Cup Peanuts
Half Cup Chopped Coconut
Two Green Chilli Finely Chopped
Water As Required
Three Tablespoons Gram Flour
One Teaspoon Seedless Tamrind Soaked In Warm Water For Half And Hour
One And A Half Teaspoons Of Jaggery
Half Teaspoon Red Chilli Powder
Half Teaspoon Garam Masala Powder
Salt As Required
Half Teaspoon Mustard Seeds
Half Teaspoon Cumin Seeds
One Pinch Of Asafoetida
Eight Curry Leaves
Soak one-fourth cup of bengal gram and half cup of peanut in hot water for half an hour.
After half an hour drain and keep it aside.
Also soak one teaspoon of seedless tamarind in one-fourth cup of hot water. After soaked squeeze the pulp from the tamarind in the soaked water and keep it aside.
Rinse the arbi leaves well and chopped them.
Heat one tablespoon oil and crackle the fenugreek seeds.
Then add arbi leaves.
Stir and saute till the leaves wilt.
Add soaked and drained peanuts, cashewsnuts, chopped green chilli, soaked bengal gram, and chopped coconut.
Add water, stir and cover the pan with a lid.
Simmer over a medium heat till the bengal gram is cooked and softened.
If the water dries out add some more water and continue to cook with lid.
Later add three tablespoons of gram flour and stir well.
Mash the leaves while sitting.
Then add tamarind pulp, jaggery, and garam masala, red chilli powder and salt.
Add water as required to get the medium consistency not so thick not so thin.
Now simmer without a lid for 5 minutes on a low flame.
Switch off the heat and cover the lid.
In a small pan heat one tablespoon of oil.
Splutter mustard and cumin seeds in the oil. Then add curry leaves, asafoetida, and turmeric powder.
Stir in arbi leaves.
Serve arbi leaves curry with steamed rice or flat bread.
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