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Rsai Patra
By : Rehana Khambaty
Category : Other recipes, Tamarind
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Wash and remove the thick stems and veins from the arbi leaves and keep aside.
  2. In a bowl, combine the besan, sooji, green chilli paste, soda bicarb, yoghurt, oil, turmeric powder, salt, sugar and asafoetida, with a little water to make a paste.
  3. Placing one leaf on a flat board, apply the paste on the underside of the leaf.
  4. Place another leaf over the first one and apply the paste again.
  5. Fold both the sides up to the centre and roll the leaves tightly, starting from the bottom.
  6. Make similar rolls with all the leaves, and arrange them on a greased sieve.
  7. Steam cook on boiling water for about 15 mins. Remove the sieve from the vessel and using your finger, grease the rolls with a little oil; let them cool.
To prepare the gravy :
  1. Soak the tamarind in 2 cups of water, boil and strain the pulp.
  2. Heat the oil in a pan and add the mustard seeds. When they splutter, add the poppy seeds, asafoetida, red chillies, jaggery, salt, dhania-jeera, garam masala and chilli powders.
  3. Bring to a boil, stirring constantly. Set aside. Cut the patra roll into slices.
  4. Just before serving, place the patras in the hot gravy, stirring gently.
  5. Serve hot, garnished with the coriander leaves and grated coconut.
Ingredients:
100 gms. colacassia (arbi) leaves,
100 gms. gram flour (besan),
1 tbsp. semolina (sooji),
1 tbsp. green chilli paste,
1 pinch soda bicard,
� cup sour yoghurt,
2 tsp. oil,
� tsp. turmeric powder,
salt and sugar to tatse,
� tsp. hing.

For the gravy :
2 lime-sized tamarind balls,
1 tbsp. oil,
1 tsp. mustard seeds,
2 tsp. poppy seeds (khus khus),
� tsp. asafoetida,
2 to 3 dry red chillies.1/4 cup grated jaggery (gur),
salt to taste,
1 tbsp. dhania-jeera powder,
1 tsp. garam masala powder,
chilli powder to taste

For the garnish :
a few sprigs coriander leaves,
finely chopped
grated fresh coconut.

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