By Smriti Dey
July 25, 2024
Each variation of arbi saag in Jharkhand highlights the versatility of colocasia leaves that you should try. It tastes very light and buttery when it is made into these preparations.
Colocasia leaves are coated with a besan (gram flour) batter mixed with spices like turmeric, red chilli powder, and sometimes ajwain and then steamed and sometimes fried. It is a nutty and slightly spicy flavour.
The colocasia leaves are smeared with a paste of mustard seeds and green chillies in the process, giving it a unique taste. A tangy goodness to try!
Colocasia leaves are cooked with a mixture of tamarind pulp, jaggery, and spices. It is often eaten as bharta with rice.
The leaves are finely chopped and cooked with minimal spices, often with just green chillies, garlic, and a bit of mustard oil. It's a simpler and lighter version compared to others.
Common in Gujarati cuisine but also enjoyed in Jharkhand. The slices are then shallow-fried until crispy after dipping in batter.
Colocasia leaves are cooked with grated coconut, green chillies, and a bit of tamarind. It is a good alternative for someone who likes a buttery taste rather than spicy.