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Patra
By newindia | November 20, 2009
Ingredients
Colocasia leaves 4 bunches
Gram flour (besan) 250 gms
Salt to taste
Sugar 1 tsp
Red chilly powder (lal mirch powder) 1 tsp
Tamarind (imli) pulp 1 cup thick
Red chilly flakes 3nos
For tempering
Mustard seeds (rai) 1 tsp
Asafetida (heeng) 2 pinches
Curry leaves
White Sesame seeds (white til) 1 tsp
Oil for frying
Method
Wash the leaves and pat dry. In a blender make a thick paste of all the ingredients along with the tamarind (imli) pulp. Spread this masala over one side of the leaf and roll it over. Let the roll hold with help of tooth pick. Steam this rolled leaves and cut them into ½” slices. In a pan heat oil temper mustard seeds (rai), asafetida (heeng), curry leaves and white sesame seeds (white til). Cook the slices for few minutes serve hot with chutney.
Topics: Gujarati Recipe, Side Dishes | Comments Off
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