Dahi Patra

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Recipe

Ingredients

10-12	fresh tender betel leaves
1 cup	fresh yogurt
1 tablespoon	grated coconut
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 tablespoon	ginger-garlic paste
1 tablespoon	sugar
2 tablespoons	oil
—	salt to taste

Instructions

1. 1 Wash the betel leaves thoroughly and set aside.
2. 2 In a blender, combine the grated coconut, mustard seeds, and cumin seeds with a little water to make a smooth paste.
3. 3 In a bowl, whisk the yogurt until smooth and add the coconut-mustard paste, turmeric powder, red chili powder, ginger-garlic paste, sugar, and salt. Mix well.
4. 4 Heat oil in a pan over medium heat.
5. 5 Add the betel leaves to the pan and sauté for 2-3 minutes until they become slightly soft.
6. 6 Pour the yogurt mixture over the sautéed leaves and stir gently to coat the leaves evenly.
7. 7 Lower the heat and let it simmer for about 5-7 minutes, stirring occasionally.
8. 8 Once the mixture thickens and the leaves are cooked through, remove from heat.
9. 9 Serve warm with steamed rice.