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Stuffed Colocasia leaves
- Colocasia leaves - 250gm
- Defatted Soya flour - 25gm
- Bengal gram flour- 25gm
- Coconut meat - 30gm
- Banana - 110gm
- Olive oil - 10gm
- Ginger- 5gm
- Garlic- 5gm
- Tamarind - 10gm
- Dry spices - salt, asafoetida, turmeric powder, ajwain, coarsely grinded coriander seeds.
- Fennel seeds - 5gm
- Green chilly- 1 to 2
- Spring garlic- 5gm
- Coriander leaves - 5gm
For Batter- In a bowl, add gram flour and soya flour along with salt and give a nice mix. Then add ginger garlic chilly paste, asafoetida, turmeric powder. Deseed the tamarind, soak it in hot water for about 15 minutes and then grind it to get the paste or alternatively, you may use the readymade paste. Mash the banana as well. Add all the remaining dry spices too. Now, add tamarind paste and mashed banana to the bowl and add water little by little and whisk it until you get medium consistency of batter .Keep it aside.
Cut the vein of Colocasia leaves and then rub it with salt and wash it under running water. Then pat it dry using cotton cloth.
Place the Colocasia leaf on a clean flat surface with light green side facing upwards and tip towards you. Now, spread the batter over the leaf and then fold it length wise from both the sides. Spread the mixture again on the folded side and now fold from the other side applying batter on every fold of it and make the square pockets.
Brush the nonstick pan with oil and roast it on both sides until it’s golden brown.
Afterwards, grind the coconut meat in the mixer and keep it aside.
In a skillet, place all the Colocasia pockets and add coconut mixture. Then, prepare the tempering. In a pan, add oil, mustard seeds and let it crackle. Then add this tempering to the skillet. Add little water, steam it for about 10 minutes.
Garnish it with coconut strands, coriander leaves and chopped spring garlic and enjoy 😋