10 Colocasia leaves (arvi ka patta), tender ones
2 tsp (10 ml) Mustard (sarson) oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/2 tsp (3 g) Jimmu, optional
2 Dry red chillies (sookhi lal mirch), halved, deseeded
Salt to taste
1 tsp (5 ml) Lemon (nimbu) juice
2 tsp (10 ml) Mustard (sarson) oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/2 tsp (3 g) Jimmu, optional
2 Dry red chillies (sookhi lal mirch), halved, deseeded
Salt to taste
1 tsp (5 ml) Lemon (nimbu) juice
method
1. Devein the leaves and keep aside for a few hours.
2. When they become soft, roll each and twist them into a loose knot, tucking in the ends to form rounds. Keep aside.
3. Heat the oil in a deep pan; add all fenugreek seeds, jimmu, and dry red chillies, saute.
4. Lower heat; add 1 cup water and bring to the boil.
5. Add salt and the colocasia leaf rounds.
6. Cook covered till the water gets absorbed. Squeeze lemon juice over the rounds and serve.
2. When they become soft, roll each and twist them into a loose knot, tucking in the ends to form rounds. Keep aside.
3. Heat the oil in a deep pan; add all fenugreek seeds, jimmu, and dry red chillies, saute.
4. Lower heat; add 1 cup water and bring to the boil.
5. Add salt and the colocasia leaf rounds.
6. Cook covered till the water gets absorbed. Squeeze lemon juice over the rounds and serve.
serving amount
serves: 2 - 4
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