Aloo / Arabi Leaves Gargata / Curry

Time 30 min

Ingredients

Finely chopped aloo / Arbi leaves 5-6

Tur daal 1 tbsp

Moong daal 1/2 tsp

Masur daal 1/2 tsp

Groundnuts 1 tbsp

Red chili powder 1 tsp

Crushed garlic cloves 5-6

Tamarind paste 1 tsp

Salt to taste

Oil 1 tbsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Fenugreek seeds 1/4 tsp

Chopped green chilies 2

Pinch of asafoetida

Method

Clean aloo leaves, peel stem the way it is shown in the picture. Chop leaves as well as stem.

In presurre cooker, cook aloo leaves  stems, all daals, groundnuts with 3-4 cups of water for 3-4 whistles.

Allow it cool Then with ravi mix well.

In a pan heat oil, add mustard seeds, cumin seeds, asafoetida, green chilies. After mustard seeds pops out. Then add garlic, fry till it turns light brown. Then add red chili powder stir fast, immediately add aloo mixture, tamarind paste, salt. Cook for 10 min. It taste good with bhakari and rice.

Tip

U can add less chili powder and add more green chilies or viceversa.

Aloo Wadi

Time 45 min

Ingredients

Arbi leaves / aloo leaves 6-7
Chickpeas flour/ Besan 1 cup

Dhana jeera powder 1/4 tsp

Turmeric Powder 1/4 tsp

Freshly cut coriander 1 tsp

Ginger garlic Green chilies paste 1 -2 tsp

Red chili powder 1/2 tsp
Water 1/2 cup or more

Tamarind paste 1 tsp

Jaggery 2 tsp
Salt to taste

Oil for shallow fry 1/4 cup
For tempering
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame 1/4 tsp
Pinch of asafoetida
Oil 2tsp

Method

Clean taro leaves with wet cloth. Carefully slice off the thick center rib of each leaf, taking care that you don’t tore leaves in this process. Keep it aside. 
In a mixing bowl mix all ingredients, and make a paste like idli batter. 
Divide the leaves of same size, make group of 3 leaves. 
Now take leaves one by one. First take one leaf, ribbed sides facing up, spread the paste thinly on each of them, place the next leaf on top of the previous one then spread the paste. So accordingly you will make 3 leaves layer. Then roll firmly starting from the leaf tips to the stem end. If required tighten with cotton string. Now place the roll in the steaming container. Steam for 30 minutes. Allow it to cool.
After cooling cut into desired size. Do the tempering. Heat the oil in saute pan, add cumin, mustard, sesame, pinch of asafoetida. Spread over the wadis.

Tip

U can add more red chili powder as per your taste