Hari Patra Ki Kadhi
(Patra are colocasia leaves)
2 large colocasia leaves with stems
3 green chillies
1 big flake garlic
1/2″ piece ginger
1 cup sour curds
4 cups water
1 tbsp. gramflour
1/2 tsp. chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
2-3 pinches garam masala powder
3 pinches asafetida powder
1 bay leaf
1 clove
1/2″ cinnamon stick
1/2 tsp. each cumin & mustard seeds
1 tbsp. ghee
DIRECTIONS:
Wash leaves, separate leaf and stem. Remove any thick veins with a pair of scissors.
Peel out layer of stems, chop finely, soak in some warer, keep aside.
Chop leaves roughly, add ginger, garlic, chillies, grind till smooth.
Beat curds, add water and gramflour, mix till smooth.
Heat ghee in a large deep pan, add seeds, allow to splutter.
Add asafetida, bayleaf, clove, cinnamon, and curd mixture in that order.
Stir continuously till it starts boiling.
Add ground mixture, all other ingredients, stir till boil resumes.
Simmer, for 12-15 minutes, till thick and creamy.
Serve hot with millet bhakris, rice, etc.