Colocasia Leaf Crunchies In Mustard Gravy


Hello, everyone. Today I am going to share a traditional recipe of the Mithila region of Bihar which is made from colocasia leaves. It is a very authentic dish which has a unique and interesting taste and is equally healthy. I got these leaves especially for all of you from my mother’s place because I wanted to share some tradition of my community with you all because it is quite special. This dish is frequently made in my place and is really good. Hope you all will like it. So let’s start with the recipe—

Ingredients:-For the crunchies;-

  1. Colocasia Leaves-16
  2. Gram Flour-300 gms
  3. Salt-According to taste
  4. Asafoetida-A pinch
  5. Turmeric Powder-1/2 tsp

For the batter:-

  1. Gram Flour-250 gms
  2. Salt-According to taste
  3. Turmeric Powder-1 tsp
  4. Asafoetida-A pinch
  5. Red Chilly Powder-1/2 tsp
  6. Garam Masala-1 tsp
  7. Dry Mango Powder-1/2 tsp

For the gravy:

  1. Yellow Mustard Paste-2 tbsp
  2. Ginger Garlic Paste-1/2 tsp
  3. Salt-According to  taste
  4. Turmeric Powder-1/2 tsp
  5. Red Chilly Powder-1/2 tsp
  6. Coriander Powder-1/2 tsp
  7. Garam Masala-1 tsp
  8. Fresh tomatoes-2
  9. Dry Mango Powder or Fresh Lime Juice-1 tsp
  10. Mustard or Vegetable Oil-2 tbsp

For the tempering of gravy:

  1. Cumin-1 tsp
  2. Carom Seeds-1/2 tsp
  3. Bay Leaf-1
  4. Kasuri Methi-A pinch


Step 1

Wash the leaves and dry them in sunlight. We need to take 16 leaves for making the dish. Take a bowl and add gram flour, salt, turmeric powder, asafoetida in it. Now using water make a thick paste of it. Do take care to make a thick and not thin batter which can be coatable.

Step 2

Now place one of the leaves on a clean slab. Place another one overlapping the first one in a straight line. In the same way, place the second set of leaves in another straight line just below the first one. All the leaves must overlap with each other. Now smear the thick gram flour paste we made above on each of the leaves. When done, start rolling the leaves from one end to the next tightly. It will look like a barrel in shape. Take care in rolling the leaves which have to be done tightly. Put the roll in sunlight for five minutes so that the leaves become looser and stick better together. Now cut these leaves roll in medium-sized pieces with a knife. Keep aside.

Step 3


Now we will make the batter. For it, take a bowl and add gram flour, salt, turmeric powder, red chilly powder, asafoetida,garam masala, dry mango powder and make a thick batter using water. Dip the roll pieces we have just cut in the previous step. And shallow fry them in a pan till browned and crisp. Keep aside.

Step 4

To make the gravy, take a kadhai and add the tempering ingredients and oil. Now add ginger-garlic paste, coriander powder, red chilly powder, salt,garam masala, turmeric powder and fry for a minute. Next, add fresh tomatoes and fry again till they are well cooked. Now add the mustard paste and fry for five to ten seconds and add water for the gravy. It has to be noted that mustard paste should not be fried for more than a minute because it tends to turn bitter after extra frying. After adding water let the curry simmer for three minutes and then add the shallow fried leaf rolls. Let it get cooked properly and get tender. If the rolls don’t turn tender you may cover and cook it. Lastly, add some dry mango powder or fresh lime juice.

Our Colocasia Leaf Crunchies In Mustard Gravy is done. Serve it with steamed rice and poppadums. You may garnish it with chopped cilantro.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!




Red Lentil With Garlic Tadka


Hi guys. I am back welcoming you to my site again. In our everyday cooking plan for the lunch menu people in India usually make rice, dal, and curries,sautéed or stir-fried vegetables as a staple platter. I too personally make the same and amongst dals and veggies, I make varieties of both of them. In dals, I make rajma ki dal, methi dal, dal tadka, lemony dal, hing waali dal and many others. Today I decided to make another variation of dal, red lentils with a garlicky or ‘lehsuni tadka’. It will be a welcome change from your regular experience of eating dals and I am sure will be liked by one and all. So friends let’s start with its making—-

Ingredients:-For the dal:-

  1. Red Lentil-250 gms.
  2. Turmeric Powder- 1 tsp.
  3. Asafoetida-A pinch.
  4. Water- 2 1/2 cups.
  5. Salt-According to taste.

For the garlic tadka:

  1. Black Mustard -1 tsp.
  2. Carom Seeds-1 tsp.
  3. Dry Red Chillies-2.
  4. Chopped Garlic-2 tsp.
  5. Oil(mustard or vegetable oil)- 1tbsp.


Step 1

Wash the dal and pressure cook it with salt, turmeric powder, asafoetida till done.

Step 2

DSC01069Take a pan. Add the black mustard, carom seeds, dry red chilies, chopped garlic and let it splutter without adding oil on a medium flame. When half done, add in the oil and fry it till golden browned.

Step 3

Mix the above-made tadka in the dal.

Our Red Lentil With Garlic Tadka is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then happy living, healthy cooking!!! And wishing you all a very happy and prosperous New Year 2018.