Prep Time : 35 mins
Cooking Time : 50 mins
Serve : 4
Taro leaves - 4
Bengal gram / chana dal - 2 tbsp
Basmati rice - 1/2 cup
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Yellow mustard seeds - 2 tbsp
Cumin seeds - 1 ttsp
Fenugreek seeds - 1/4 tsp
Garlic cloves - 3 - 4
Tomato paste - 2 tbsp
Salt - to taste
Oil - 1/2 cup
Wash taro leaves and remove the outer part of spine.
Soak bengal gram / chana dal and basmati rice for 4 - 6 hours and grind to make a paste.
Take a large bowl add bengal gram and rice paste,ginger garlic paste,1/2 tsp red chilly powder,1/4 tsp turmeric powder and salt and mix well.
Spread the mixture over the taro leaves / arbi patta and fold it to make a bundle.
Steamed it for 10 mins.
Cut into pieces.
Heat oil in a pan.
Deep fry the taro leaves / arbi patta slices golden n crispy.
Drain in paper napkins.
In a blender add yellow mustard seeds,garlic cloves and cumin seeds to make a paste.
Heat up remaining oil.
Add fenugreek seeds to crackle.
Add yellow mustard seeds paste,turmeric powder,red chilly powder and stir fry for 1 - 2 mins.
Add tomato paste and cover it till oil starts separating.
Add water and salt for gravy and boil it.
Add the fried slices of taro leaves / arbi patta and cook for 5 mins.
Garnish with coriander leaves and serve.