A New Take on Stuffed Arbi Leaves

This recipe is part of the series The Recipe I Mastered This Year.

I try to incorporate local, seasonal vegetables and ingredients  in my daily meals and usually find creative ways to put them to use. I was introduced to colocasia leaves/arbi leaves when I moved to Mumbai about 6 years ago. My grandmother-in-law made patra, that uses arbi leaves, and I absolutely adored them.

However, since these leaves are abundantly available during the monsoons, I needed new ways to put them to use. I came up with a recipe that combines the technique of making steamed banana leaf parcels with that of making patra. I’ve tried various versions and finally settled on one that is an absolute party pleaser.  

Recipe: Patra-Inspired Stuffed Arbi Leaves

Ingredients 
1 large colocasia leaf
100 g minced mutton/chicken
8 shallots, chopped
3 garlic cloves
1 tsp sesame seeds
1 tbsp soy sauce 
2 tsp olive oil
salt to taste 
pepper to taste

Method
Wash and dry the leaves. Cut off the stem and lightly pound the veins flat.
Mix the minced meat with the shallots, garlic, salt, pepper and soy sauce.
Place the mix along the length of the leaf, on one side, on the back of the leaf (the less shiny side).
Fold the edges slightly inwards from top and bottom of the leaf.
Roll from the vertical side where the mix is placed and keep rolling tightly till the other end.
Secure with a toothpick.
Steam the roll for 15-20 mins and let it cool.
Pan fry the roll with olive oil. Sprinkle with sesame seeds.
Alternately you can slice the steamed roll and pan fry the pieces with olive oil and sesame seeds.

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