Colocasia leaves spread with spiced besan paste, rolled and steamed then sliced and tempered — the visually spectacular Gujarati preparation of a common garden leaf.
Ingredients
6 to 8 large colocasia leaves (arbi ke patte) — tender and flat
For besan paste:
1.5 cups besan
1/2 cup yogurt
3 tbsp tamarind paste
3 tbsp jaggery — grated
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp ginger paste
1/4 tsp asafoetida
Salt
For tempering: 2 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, pinch of asafoetida, 2 dried red chillies
For garnish: freshly grated coconut, fresh coriander
Method
Remove central stem from each leaf. Stack largest leaf at the bottom.
Make besan paste: whisk all paste ingredients until smooth.
Spread a generous layer of paste on the top (underside/back) surface of the largest leaf.
Place the next leaf on top face down. Spread paste. Continue with all leaves.
Tightly roll the stacked leaves from the stem end into a firm cylinder. Secure with thread.
Steam for 18 to 20 minutes until firm throughout — the besan must be completely cooked.
Cool completely. Slice into 1.5 to 2 cm rounds.
For tempering: heat oil. Add mustard and sesame seeds — pop.
Add asafoetida and dried red chillies. Add the sliced rounds. Shallow fry 2 minutes per side until golden.