Maharashtrian Alu Vadi: A Seasonal Monsoon Recipe With The Wild Green

By Devi Poojari

The wildly growing Colocasia leaves transform into this delicious Maharashtrian snack that is best enjoyed with a cup of hot chai on a rainy evening.

INGREDIENTS

2 Colocasia leaves 1 cup gram flour 1.5 teaspoons red chilli powder 1 teaspoon cumin powder 1 teaspoon coriander powder 2 teaspoons tamarind pulp ¼ cup jaggery powder 2 teaspoons sesame seeds 6-7 curry leaves 1 teaspoon mustard seeds Salt, to taste Oil, for pan frying

METHOD

Make a thick gram flour paste mixed with the spices, salt, jaggery and some water.

METHOD

Wash and pat dry the leaves and spread them out on your kitchen counter.

METHOD

Use a spatula to spread the paste across the surface of the leaf.

METHOD

Roll the leaf inwards to make into a large cylinder and slice into ½-inch thick pieces.

METHOD

Discard the piece with the vein of the leaf and steam the remaining slices for 10-12 minutes.

METHOD

Cool them slightly while you eat oil in a frying pan and add the mustard seeds and curry leaves.

METHOD

Once they splutter, pan fry the steamed slices of vadi for 3-4 minutes on both sides until crispy. Serve warm.