By Devi Poojari
July 21, 2023
As fascinating as the name for this regional dish with arbi ke patte or alu leaves are, this delicious recipe celebrates monsoon produce in all its glory.
5 Colocasia leaves, washed 1 radish, peeled and sliced ½ cup dry coconut, shredded ½ cup unsalted peanuts, peeled ¼ cup cashews 2 corn cobs, halved ½ cup chana dal, soaked 5 green chillies 1 teaspoon mustard seeds ¼ cup jaggery ½ cup tamarind pulp 1 teaspoon cumin powder 2 teaspoons goda masala 2 teaspoons vegetable oil 2 dry red chillies 1 pinch asafoetida
Roughly chop the washed leaves and set aside.
Heat the oil in a pressure cooker and temper the asafoetida, red chillies, mustard seeds and cumin powder.
Add the radish slices and toss in the tempering before adding in the chopped leaves, corn and chana dal to pressure cook for 2-3 whistles on a medium heat.
Allow for the cooker to cool slightly before opening it and extracting the corn pieces.
Whisk the mixture to a creamy consistency and add the remaining ingredients, followed by seasoning with salt.
Add the corn back into the whisked mixture and simmer on a low flame for 10-15 minutes. Serve hot.