Colocassia leaves (arbi ke patte) shredded
Split Bengal gram (chana dal) soaked
Fenugreek seeds (methi dana)
Garlic finely chopped
Green chillies finely chopped
Gram flour (besan)
Jaggery (gur) grated
Boil arbi leaves with salt, one and a half tablespoons of tamarind pulp and chana dal in four cups of water till done. Heat oil in a pan. Add mustard seeds, curry leaves, asafoetida, fenugreek seeds, garlic and sauté for one minute.
Add green chillies, turmeric powder and sauté for half a minute. Add besan, mix and sauté for a minute. Add the boiled mixture and half a cup of water if required.
Adjust salt and stir. Add raw peanuts and adjust water. Cook for five minutes and add grated jaggery. Bring to a boil again and add the remaining tamarind pulp and mix.
Add scraped coconut and some more water if required and cook on medium heat for half an hour, stirring occasionally. Serve hot.