Arbi patta (colocasia leaves) ki sabji

Servings: 2-3
Preparation time: 14 minutes.
Boiling time: 10 minutes
Frying slices time: 6- 7 minutes( each batch)
Frying masala time: 10 minute
Cooking time: 20 minutes.
Total time: 60 minutes.

“Arbi patta (colocasia leaves) ki sabji” is my favorite preparation… the delicious and exciting recipe…my children called this “vegetarian fish” in their childhood.

This is one of the popular dishes from Bihar; Arbi patta ki sabji, also known as colocasia leaf curry, is a traditional Indian dish popular in many regional cuisines—especially in Bihar, Maharashtra, and Gujarat—this dish is made using tender taro leaves (arbi ke patte) that are layered, spiced, and steamed or cooked in a flavourful gravy.

In many households, these leaves are harvested fresh from the kitchen garden. The preparation may vary from region to region; some make a dry roll version (like alu vadi), while others prepare it as a sabji simmered in mustard-based, gram flour-based, or curd-based gravy.

Rich in iron, fiber, and other essential nutrients, arbi patta ki sabji is not only tasty but also quite nourishing. With the right balance of spices and proper handling of the leaves (to remove any itchiness), this dish turns out tangy and utterly satisfying, making it a unique addition to everyday meals or festive thalis

Select the soft and delicate leaves; it is necessary to remove the central or hard stem with knife otherwise you may not get a proper roll, wash the leaves and pat dry with kitchen towel.

Ingredients:

For making roll of Arbi patta:

Arbi patta (colocasia leaves): 8-10 no. (Medium size)
Besan (gram flour): 100 gm
Salt: ½ teaspoon
Turmeric powder: ¼ teaspoon
Ajwain (thymol seed): half tea spoon
Garlic paste: ½ teaspoon (paste)
Ginger: ½ teaspoon (paste)
Coriander powder: ½ teaspoon
Red chilli powder: ½ teaspoon

For making curry:

Curd: ¼ cup
Onion: 1 (Medium size)
Tomato: 1 no. (Medium size)
Ginger: ½ teaspoon (paste)
Green chilli: 1 no.
Salt: 1 teaspoon
Turmeric powder: 1 teaspoon
Coriander powder: ½ teaspoon
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Cumin seed: 1 teaspoon
Mustard oil/cooking oil: 100 gm
Coriander leaf: 2 table spoon (chopped)
Lemon juice: 1 teaspoon (optional)

Preparation:

Take one big ball, put Besan, chilli powder, turmeric powder, coriander powder, Ajwain, ginger garlic paste and salt, add required quantity of water and make lump free batter, it should not be watery.
Place one leaf on a plate or flat surface, the glossy and smooth part facing down. Spread the batter slowly on the top, and spread all over the leaf properly. Place another leaf on top of it and keep doing this for 3-4 leaves depending upon the size of leaves.
Fold the up and down part as shown in the photo and fold again from both sides, keeping batter inside, tie them with thread to keep them folded. Now repeat this with another set. Place the folded leaves for steaming.
I steamed the prepared leaves in rice cooker for about 10 minutes (you may microwave or do in steamer).
Let it cool down to room temperature, remove threads and cut them into slices using a sharp knife as shown in the photo, keep aside.
Cut onion, tomatoes, into pieces and make paste. Keep aside for making curry (gravy).

Method:

Heat oil in a wok or kadahi and fry the slices from both sides, remove them on a paper towel to get extra oil absorbed. Keep aside.

Making curry:

Keep the fry pan on medium flame, pour 3-4 tablespoon of oil; add cumin seed into hot oil, sputter for few seconds and add masala paste, lower the flame fry on lower for about 3-4 minutes or until oil separates from the masala, stir occasionally.
Add salt, chilli powder, coriander powder and turmeric powder, mix it, add curd and continue to fry for couple of minutes on lower flame.
Add 2 cup of water, after boiling put fried Arbi slices into the curry, Allow to boil for couple of minutes, put off the flame.
Add Garam masala powder and coriander leaves; pour it into the serving bowl, add few drops of lemon juice, Decorate with coriander Leaves.
Now “Arbi patta (colocasia leaves) ki sabji” is ready to serve.
Serve this with plane rice or roti.