Arbi Ke Patton Ki Sabji (Colocassia Leaf Curry)

Steps

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1. 1
   In a deep pan, combine shredded colocassia leaves, soaked split Bengal gram, salt, 2 tbsp tamarind pulp, and 2-3 cups water. Cover and cook for 3-4 minutes. Add raw peanuts, cover, and continue cooking until leaves and dal are tender.
   ▶ ≈0:30
2. 2
   Heat oil in a separate pan, add asafoetida, fenugreek seeds, mustard seeds, curry leaves, chopped garlic, green chillies, and turmeric powder. Sauté until fragrant.
   ▶ ≈3:45
3. 3
   Add gram flour and stir well to combine. Sauté for 2-3 minutes to toast the flour and allow its flavors to bloom.
   ▶ ≈4:53
4. 4
   Transfer the cooked colocassia-dal mixture with its cooking liquid to the pan with the sautéed spices. Mix well, add another ½ cup water, then the remaining tamarind pulp. Add the grated jaggery and mix. Cook over medium heat for 5-10 minutes.
   ▶ ≈5:20
5. 5
   Stir in the scraped coconut, mix well, and adjust seasoning with salt. Cook for another 5 minutes, keeping the curry at a gravy-like consistency rather than too dry.
   ▶ ≈7:38
6. 6
   Serve hot in bowls.
   ▶ ≈8:02