Indira from Pune, India writes:
Hello Kurma, thanks for your great website. I have a recipe request: do you have a recipe for the Gujrati savoury dish Patra Bhajia, made from Elephant Ear plant?
Dear Indira, I do have a recipe, but it is untested.
Here it is. If yourself or any reader of this blog would like to test it for me and give me their comments, I would be appreciative. Best wishes, Kurma.
(note: these leaves are also known as Arbi in Hindi and Colocasia/Taro in English). They look like this:
For 20-25 patras.
15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 t chilli powder
1/2 t turmeric powder
3-4 pinches asafoetida
1 t crushed cumin seeds
3 t powdered sugar
1 T oil
salt to taste
1 T oil
1/2 t each cumin & mustard seeds
1 t sesame seeds
1 T coriander leaves finely chopped
1 T coconut grated fine
Clean, wash and wipe the leaves. Cut thick veins with a pair of scissors. Roll lightly with a rolling pin. Keep aside.
Mix all paste ingredients (not those for seasoning). The mixture should be a thick paste. Place a leaf backside up on a flat work surface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Keep stacking until you have 3 or 4 layered leaves, top layer being that of paste. Fold in the edges and roll the leaves, starting with their base towards tip. Make the roll tight and seal sides with some paste. Repeat for all the rolls.
Place the rolls in a double boiler or steam cooker. Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 2-centimetre (1/2-inch) slices. When cooled well, arrange on a serving plate, and season as follows:
Heat oil, add seeds, allow to splutter, remove from heat. Add sesame, coriander, and coconut. Place spoons of seasoning on the patra. Serve.
Note: The patra can also be deep-fried after steaming and slicing (as in above photo) before the seasoning stage.
Posted by Kurma on 30/11/07; 10:44:33 AM
from the dept.