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Leafy delights

Gongura and methi leaves can be used to make lip-smacking dishes

Pic. by K. Ramesh Babu

Go green for a change — Pic. by K. Ramesh Babu

LEAVES HAVE always been used to prepare a range of delicacies. From mint to gongura, leaves can flatter taste buds or frazzle them, by the strength of their flavours. Here are a few dishes that gourmets will relish tucking into.

Gongura with green peas

Ingredients

Oil - 2 tbsp
Gongura - 300 gm
Green peas blanched - 100 gm
Jeera seeds - 1 tsp
Salt to taste
Chopped garlic - 1 tsp
Mustard seeds - ˝ tsp
Fenugreek seeds - ˝ tsp
Chopped onions - 50 gm
Tamarind pulp - 1 tbsp
Green chillies - 2
Whole red chilli - 2

Method

Take oil and sauté cumin seeds with gongura leaves and green chillies. Make a paste of the above mixture. Take oil in a separate pan, sauté mustard seeds and whole red chillies till they start crackling. Add in chopped onions and cook till they turn light golden brown in colour. Add chopped garlic and cook for some time. Put gongura paste with blanched green peas and cook till the masala starts leaving the oil. Adjust the seasoning and the dish is ready. To be served hot garnished with ginger juliennes and tomato dices.

Aloo methi

Ingredients

Diced boiled potato - 200 gm
Salt to taste
Turmeric powder - ˝ tsp
Red chilli powder - ˝
Coriander powder - ˝ tsp
Ginger garlic paste - 1 tsp
Chopped onions - 50 gm
Chopped tomatoes - 50 gm
Methi leaves - 50 gm

Method

Sauté onions in a pan till they turn transparent. Add ginger garlic paste and cook for some time. Incorporate the chopped tomatoes and cook for ten minutes. Sprinkle red chilli powder and turmeric powder. Add the boiled potatoes with methi leaves and cook for ten more minutes. Adjust the seasoning and the dish is ready. To be served hot, garnished with chopped coriander and ginger juliennes.

Arbi ke patte ka salan

Ingredients

Arbi ke patte (big size) - 5

Salt to taste
Besan - 50 gm
Water - 50 ml
Red chilli powder - 5 gm
Chopped onions - 50 gm
Chopped tomatoes - 50 gm
Ginger garlic paste - 25 gm
Turmeric powder - ˝ tsp
Garam masala powder - ˝ tsp
Oil for frying

Method

Make a thick batter of besan, salt and red chilli powder. Dip the arbi leaves in the batter and deep fry them in oil. Take out the fried leaves and fold them into cylinders and cut them in roundels.

In a pan, sauté onions till they turn brown. Add ginger paste and cook for some time. Add the chopped tomatoes and cook for 15 minutes.

Add the water to adjust the consistency of the gravy. Incorporate the fried leaves in the gravy and gently cook for a minute. The dish is ready to be served. Serve hot garnished with chopped coriander.

O. P. KHANTWAL

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