Patal Bhaji

Cuisines

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Recipe

Ingredients

2 cups	fresh colocasia leaves
1 cup	chickpea flour (besan)
2 tablespoons	peanut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
2 tablespoons	jaggery
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 tablespoon	tamarind pulp
1 cup	water
—	salt to taste
2 tablespoons	freshly grated coconut
2 tablespoons	chopped fresh coriander leaves

Instructions

1. 1 Wash the colocasia leaves thoroughly, remove the stems, and chop the leaves finely.
2. 2 In a large mixing bowl, combine the chickpea flour, red chili powder, turmeric powder, coriander powder, garam masala, tamarind pulp, jaggery, and salt. Mix well.
3. 3 Add the chopped colocasia leaves to the mixture and combine until the leaves are well-coated.
4. 4 Heat the peanut oil in a pan over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
5. 5 Add the colocasia leaf mixture to the pan and mix well.
6. 6 Pour in the water, stir, and cover the pan. Let it cook for about 15-20 minutes on low heat, stirring occasionally, until the leaves are tender and the flavors are well combined.
7. 7 Adjust the consistency by adding more water if needed. The consistency should be like a thick gravy.
8. 8 Once cooked, garnish with freshly grated coconut and chopped coriander leaves before serving.