Turiya Patra or Alu Vadi (Taro Leaves and Ridge Gourd Curry)
|For the paste|
|Jowar flour||1 Cup (16 tbs)|
|Gram flour||1⁄2 Cup (8 tbs)|
|Corn flour||1⁄4 Cup (4 tbs)|
|Garlic paste||1 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Brown sugar/Jaggery||1 Tablespoon (Regular sugar may also be used as an alternative)|
|Lemon juice/Tamarind paste||2 Tablespoon (Yogurt may also be used as an alternative)|
|Sesame seeds||1 1⁄2 Tablespoon|
|Crushed peanuts||1⁄4 Cup (4 tbs) (Use according to taste)|
|Turmeric powder||1⁄2 Teaspoon|
|Coriander powder||2 Tablespoon|
|Red chili powder||1 Teaspoon|
|Garam masala||1 Teaspoon (Patra garam masala or regular garam masala used)|
|Vegetable oil||6 Tablespoon (5 - 6 tablespoons used)|
|Water||1⁄2 Cup (8 tbs) (Use as required)|
|For the curry|
|Taro leaves||10 Medium, washed and cleaned|
|Mustard seeds||1 Teaspoon|
|Ridge gourd||1 Cup (16 tbs), cut into pieces (Frozen used)|
|Ginger paste||1 Teaspoon (Use according to your taste)|
|Garlic paste||1 Teaspoon (Use according to your taste)|
|Green chili paste||1 Teaspoon (Use according to your taste)|
|Warm water||1⁄2 Cup (8 tbs) (Use gradulally as required)|
|Turmeric powder||1⁄4 Teaspoon|
|Coriander and cumin powder||1⁄2 Teaspoon|
|Chopped cilantro||2 Tablespoon, divided|
|Brown sugar/Regular sugar||3 Tablespoon|
|Garam masala||1⁄4 Teaspoon|
|Lime juice||1 Teaspoon (Optional)|
To prepare the paste:
1. Take a bowl and add jowar flour, gram flour and corn flour. Mix them together.
2. To this flour mixture, add salt, garlic paste, cumin powder, brown sugar, lemon juice, sesame seeds and crushed peanuts.
3. Add turmeric powder, coriander powder, red chili powder, garam masala and vegetable oil. Using your hands, combine well.
4. Gradually add water, mixing continuously so that the batter/paste is of the required consistency to spread on the patra.
5. Once the batter is ready, taste it and adjust the salt, sugar and lemon juice as per your taste.
6. Take the washed and cleaned patra and spread the prepared batter generously on the leaves placed one on top of the other.
7. Roll the patra leaves firmly together to form a thick rolls. Set aside in a bowl.
8. Heat a pot with a couple of tablespoons of oil, add mustard seeds, asafoetida (hing) and the ridge gourd pieces.
9. Add the rolled taro leaves and stir gently on medium flame. (Do not stir too much as it would break the taro leaf rolls).
10. Add ginger, garlic and green chili paste to taste. Stir gently, cover and let it cook.
11. If the curry starts sticking to the bottom of the pot, add a little warm water and stir occasionally.
12. Add turmeric powder, coriander and cumin powder and stir gently.
13. Cover and let it cook for a while. Keep adding warm water as required for the curry to cook perfectly and not stick at the bottom of the pot. Taste and season with salt.
14. Add some freshly chopped cilantro leaves and cook for a few more minutes till the taro leaves are well cooked.
15. Once the leaves are tender and cooked, add brown sugar and garam masala (optional).
16. Stir gently and turn off the heat. Add a little of fresh lime juice if required.
17. Serve warm garnished with freshly chopped cilantro leaves.
Zucchini may be used instead of ridge gourd.