Ingredients:

• 2 large colocasia leaves with stems (Patra are colocasia leaves)
• 3 Green chillies
• 1 big flake Garlic
• 1/2 inch piece Ginger
• 1 cup – sour Curd
• 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 inch Cinnamon stick
• 1/2 tsp – each cumin & Mustard Seeds
• 1 tbsp – Ghee

Method:

1. Wash leaves, separate leaf and stem. Remove any thick veins with a pair of scissors.
2. Peel out layer of stems, chop finely, soak in some water, keep aside.
3. Chop leaves roughly, add ginger, garlic, chillies, grind till smooth.
4. Beat curd, add water and gramflour, mix till smooth.
5. Heat ghee in a large deep pan, add seeds, allow to splutter.
6. Add asafetida, bayleaf, clove, cinnamon and curd mixture in that order.
7. Stir continuously till it starts boiling.
8. Add ground mixture, all other ingredients, stir till boil resumes.
9. Simmer, for 12-15 minutes, till thick and creamy.
10. Serve hot with millet bhakris, rice, etc.

Recipe courtesy of Sify Bawarchi