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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Arbi Ke Patton Ki Sabzi Recipe Card

Arbi Ke Patton Ki Sabzi
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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.    

For more recipes related to Arbi Ke Patton Ki Sabzi checkout Aaluchi Patal Bhaji. You can also find more Main Course Vegetarian recipes like Aviyal, White Pumpkin Kootu, Marrakesh Stew, Kashmiri Dum Aloo.

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.