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Turiya Patra Or Alu Vadi (Taro Leaves And Ridge Gourd Curry)

Patode or Aluw wadi or aluchi paatal bhaji recipe
Ingredients
For the paste
  Jowar flour 1 Cup (16 tbs)
  Gram flour 1⁄2 Cup (8 tbs)
  Corn flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  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
  Oil 2 Tablespoon
  Mustard seeds 1 Teaspoon
  Asafoetida 1 Pinch
  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
  Salt To Taste
  Chopped cilantro 2 Tablespoon, divided
  Brown sugar/Regular sugar 3 Tablespoon
  Garam masala 1⁄4 Teaspoon
  Lime juice 1 Teaspoon (Optional)
Directions

GETTING READY

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.

MAKING
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.

SERVING
17. Serve warm garnished with freshly chopped cilantro leaves.

TIPS
Zucchini may be used instead of ridge gourd.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Gujarati
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6
Those of you who are fond of Gujarati cuisine, must definitely try this recipe. Chef Bhavna shows how to make this unique curry of ridge gourd and taro leaves. It is a combination of sweet and savor taste. You can serve the curry with hot roti or rice. So don't forget to check out the video.

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