Ricaunch ( Arbi leaves curry)

Wash the leaves and dry them with cloth. Soak rice in water for atleast 10 mins after that grind the rice.

Make a thick batter. Take a bowl add grinded rice, gram flour, turmeric powder, salt, chilli powder, grated ginger and garlic paste & the most important khattai. Add lil water for making thick batter.

Make layer from leaves & batter. Taka leaf apply this batter on it and again layer them with another leaf. Again apply paste and then leaf then batter then leaf so on....

Now roll them like a roll & fold the edges both sides so that batter do not flow from there. Boil water in a deep bowl and dip the roll in it for 5mins. Then take them out and drain well. Take aside in the normal room temperature for cooling. After cooling cut into desired pieces & deep fry them in a kadahi like pakoda. You can enjoy eating pakodas also.

For curry : Take mustard seeds, garlic and grind them in a mixer. Heat mustard oil in a kadahi add panchforan, hing and garlic mustard seed paste and fry them well. Put turmeric powder, salt Kashmiri mirch powder, red Chilli powder for spiciness, cover the lid & turn the flame on low. After some time add chopped tomatoes/ tomato paste in it, kasuri methi and fry them again cover the lid. Cook until the oil separates. Now add boiled fried potatoes in it (optional) and mix well. Add water for curry and simmer. Now put arbi leaves pakoda in it and simmer and cover the lid. Turn off the flame. Garnish with coriander leaves. Serve arbi leaves curry with chapati or steamed rice.