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The wild monsoon green known as arbi ke patte, or Colocasia leaves, are large, dark green leafy vegetables that grow in uncultivated marsh lands. Eaten mostly during the onset of the monsoon season, it is used in an array of regional preparations across Maharashtra, Gujarat, Karnataka and Tamil Nadu. These edible leaves have a slightly fibrous texture and can be eaten steamed, fried, pureed and stir fried – also develop a slightly meatier bite when cooked. Known to be rich in nutrients, these greens are a great way to incorporate a diverse variety of hyperlocal ingredients into your diet. Here are some regional dishes you must try.
Patra
A popular dish from Gujarat made by rolling Colocasia leaves stuffed with a mixture of gram flour paste mixed with jaggery and spices, the patra is made by steaming or shallow frying the rolls, and then slicing them into rounds. The rolls are often tempered with mustard seeds and sesame seeds and found in sweetmeat shops as a popular snack offering. Also known as alu vadi in Maharashtra and patrode in Karnaraka, the patra is a delicious snack when paired with a cup of chai.
Alu Cha Fadfada
This Maharashtrian preparation of arbi ke patte cooked with chana dal, celebrates fresh seasonal monsoon ingredients like bhutta, that is added to the Colocasia-chana dal puree. This savoury preparation is best enjoyed with bhakri or rice, and gets is depth of flavour from the aromatic Goda masala.
Chana Dal Bhaji
In this dish, Colocasia leaves are stuffed with a spiced chana dal mixture and cooked in a tangy and mildly spiced coconut gravy. Eaten with parathas, pulaos or naan, this rich and flavoursome Maharashtrian recipe is perfect to enjoy when you’re in the mood for some slow-cooking. The coconut gravy adds a creamy texture, making the steamed leaves have a luscious mouthfeel as well as some bite from the chana dal stuffing.
Kochu Shak
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Kochu shak is a Bengali preparation where Colocasia leaves are cooked with mustard paste and other spices. Known for its strong flavours and often enjoyed with an extra drizzle of mustard oil and steamed rice, is typically made without onion and garlic, and stir fried until the mixture resembles a dry mush, with the addition of coconut and chana dal for some body.
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Sodhi
Sodhi is a traditional Tamil Nadu dish featuring Colocasia leaves cooked in a coconut milk-based gravy along with vegetables. It's usually served with rice and is known for its creamy and mild flavours. Unlike most pungent or spicy south Indian curries, the sodhi is a mild stew that is enjoyed with appams or parotta. Typically made as one of the items for wedding feasts, the dish is also known as mappillai sodhi, on account of it being an ode to the groom.
Alvati
The Konkani recipe of alvati is a tangy-spicy curry made with chopped Colocasia leaves, combined with coconut, spices and ambado (hog plum). Typically prepared on the occasion of Janmashtami, the seasonal ingredient of the uncultivated green can also be swapped with ingredients like jackfruit seeds, fresh bamboo shoot, chickpeas and groundnuts. Unlike most regional recipes that use mature leaves of the plant, the alvati is made with tender leaves.
Usili
A dry preparation of ground lentils stir fried with chopped arbi leaves, the usili is one of the best ways to include these iron-rich leaves in your diet. Packed with protein and making use of steamed lentils that have been ground and sautéed, the usili is a south Indian vegetarian preparation that can also be made with other vegetables like beans, cabbage, banana flower, methi and spinach.
