Betel Leaf Stir-fry

Ingredients

• - 300g betel leaves
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare betel leaves: Wash 15-20 fresh betel (paan) leaves. Stack them and cut into thin strips or medium pieces.
2. Soak tamarind: Soak a small marble of tamarind in half cup warm water. Extract and strain.
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. Add aromatics: Add 2-3 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add shallots and garlic: Add 8 sliced shallots and 5 sliced garlic cloves. Fry 6-8 minutes until golden.
6. Add betel leaves: Add the cut betel leaves. Toss on medium heat 3-4 minutes until wilted and cooked.
7. Add tamarind water: Add the tamarind extract. Toss and cook 3 minutes.
8. Add spices and jaggery: Add 1 tsp red chilli powder, salt and 1 tsp jaggery. Toss and cook 2 minutes.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss 2 minutes.
10. Serve: Adjust salt. Betel leaf stir fry is a unique Karnataka dish with a distinctive aroma. Serve with steamed rice.