How to make Arbi Ke Patton Ki Sabzi
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Colocassia Leaves, Split Bengal Gram
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Arbi Ke Patton Ki Sabzi checkout Aaluchi Patal Bhaji. You can also find more Main Course Vegetarian recipes like Mushroom Matar in Coconut Masala, Malai Dhingri, Water chestnut and Mushroom Stir Fry, Three Treasure Vegetables.
Arbi Ke Patton Ki Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : Preparation Time
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Arbi Ke Patton Ki Sabzi Recipe
Colocassia Leaves shredded 15-20
Split Bengal Gram soaked 3 1/2 tablespoons
Salt to taste
Tamarind pulp 3 tablespoons
Raw peanuts 1 1/2 tablespoons
Oil 3 tablespoons
Asafoetida a generous
Fenugreek seeds (methi dana) 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 8-10
Garlic finely chopped 1 1/2 tablespoons
Green chillies finely chopped 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Gram flour (besan) 3 tablespoons
Jaggery (gur) grated 1 1/4 tablespoons
Scraped coconut 1 1/4 tablespoons
Method
Step 1
Place arbi leaves, chana dal, salt and 2 tbsps tamarind pulp and 2-3 cups of water in a deep nonstick pan. Cover and cook for 3-4 minutes. Add raw peanuts, cover and cook till soft.
Step 2
Heat oil in another non-stick pan, add asafoetida, fenugreek seeds, mustard seeds, curry leaves, garlic, green chillies and turmeric powder and sauté till fragrant.
Step 3
Add gram flour and mix well. Sauté for 2-3 minutes. Add arbi-dal mixture alongwith the water. Mix and add another ½ cup water. Mix and add remaining tamarind pulp. Mix well and add jaggery. Mix again and cook on medium heat for 5-10 minutes.
Step 4
Add coconut. Mix well, adjust salt and cook for another 5 minutes. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
