Betel Leaf Stir-fry

Method

1. 1

   Prepare betel leaves: Wash 15-20 fresh betel (paan) leaves. Stack them and cut into thin strips or medium pieces.

2. 2

   Soak tamarind: Soak a small marble of tamarind in half cup warm water. Extract and strain.

3. 3

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2-3 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add shallots and garlic: Add 8 sliced shallots and 5 sliced garlic cloves. Fry 6-8 minutes until golden.

6. 6

   Add betel leaves: Add the cut betel leaves. Toss on medium heat 3-4 minutes until wilted and cooked.

7. 7

   Add tamarind water: Add the tamarind extract. Toss and cook 3 minutes.

8. 8

   Add spices and jaggery: Add 1 tsp red chilli powder, salt and 1 tsp jaggery. Toss and cook 2 minutes.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss 2 minutes.

10. 10

    Serve: Adjust salt. Betel leaf stir fry is a unique Karnataka dish with a distinctive aroma. Serve with steamed rice.