Aloo-Wadi

Aloo-wadi / Aalu-wadi

Its been a year since I prepared Aloo-wadi. Since onset of monsoons, I have been hunting for good Taro leaves in my vicinity . Other than using what's bought from market, I prefer to use fresh taro leaves ,grown in clean patch of land.

Taro leaves offer a substantial amount of Vitamin A and C and they are better source of protein than the plant's roots.This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Dietary Fiber, Protein, Thiamine, Riboflavin, Niacin, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. The leaves, raw, are toxic however, and must be cooked or soaked for several hours before safely consuming.

Ingredients:

10 to 12 Taro/ Terre leaves

200gms Chickpea flour(Besan)

2 tbsp Tamarind paste or 1 tbsp Amchur

a pinch of hing (Asafoetida)

1tsp turmeric

1tsp Garam Masala

1tsp chilly powder

1/2 cup Jaggery

1/2 tsp Jeera & Coriander powder(optional)

1-2 tbsp Oil for frying

2tbsp Coconut-finely grated

2tbsp Sesame seeds(white)

Salt for taste

Method:

Step 1: Cut the stalks ,veins from back side of the leaves ,wash n pat dry . Meanwhile prepare batter combining  Chickpea flour(Besan), Tamarind paste ,hing (Asafoetida), turmeric, Garam Masala, chilly powder,Jaggery, Jeera & Coriander powder(optional)and Salt with water ;making sure the batter is thick enough to spread and not watery .Add one tbsp sesame seeds to the batter for nutty flavour.

Step 2: Use the leaves size wise use biggest first.Turn the leaf upside down(non shiny) and spread batter on it uniformly place the other leaf on it (upside down)again smear batter over it,repeat the process till you acquire a good size .Next roll the leaf ,taking care of spills,use batter to cover all sides ,fasten the roll with a thread.

Step 3: Place the rolls in idli steamer,and steam for 8 -10 mins  or presure cook upto 2-3 whistles.Let it cool at room temperature .untie the thread if used, cut into 1/2 " round disks each.

Step4: The rounds can now be deep fried into crisps or shallow  fried on tawa /griddle using oil.Fry till golden add remaining sesame seeds, fry for a minute more turn off the gas .garnish with corriander leaves and grated coconut...Lip smacking Aloo-wadi's are ready ,serve  hot..

Extra rolls can be stored in refrigerator in a container lined with silver foil.. .They are good to eat for 2 months you can entertain your guests in a jiffy ...Cut, Fry ,Garnish & serve

Talkuleachi Bhaji

Talkulo(cassia tora) is a Monsoon wild leafy  vegetation is grown as soon as the Mirg (the period before the monsoon) arrives.Its a delicacy in search of which a true Goan would walk miles to find a clean patch of land where he can pluck this vegetable for once a year savoured dish..the edible part of this plant is the fresh tender shoots its plucked the same way tea leaves are plucked ..My maternal Grandmother always plucked it from her garden for us after the first fortnight of monsoon showers..

Medicinal Properties and Uses: According to Ayurveda the leaves and seeds are acrid, laxative , antiperiodic, anthelmintic, ophthalmic, liver tonic, cardio tonic and expectorant. The leaves and seeds are useful in leprosy, ringworm, flatulence, colic, dyspepsia, constipation, cough, bronchitis, cardiac disorders . Its leaves, seeds, and root are used in folk medicine, primarily in Asia. It is believed to possess a laxative effect, as well as to be beneficial for the eyes.Cassia Tora also helps by removing intensive heat from the liver and improving vision, moisturizing intestine and easing the bowels. Great help for loosing weight as well. As a folk remedy, the seeds are often roasted, then boiled in water to produce a tea.

So here's the recipe for this exotic dish.

Talkuleachi Bhaji

Ingredients:

4-5 cupsTalkulo Leaves approx 500gms

5 Jack fruit seeds  (slivered)

4 Green chillies slit

1 table spoon Chana Dal(soaked for 15mins)

1 large Onion chopped finely

2pinch Salt,

a pinch of Sugar (optional I have not included it my preparation )

1/2 cup grated Coconut

Method:

(Dhavi bhaji ) white amaranthus also grown in wild during monsoon

I also added drumstick leaves to this recipe along with white amaranthus and cassia tora.The leaves are the most nutritious part of the drumstick plant, being a significant source of vitamin B₆, vitamin C, pro vitamin A as beta-carotene, magnesium and protein, among other nutrients. They help build healthy and strong bones and also help to purify the blood stream. Pregnant and lactating mothers can benefit a lot from the health benefits of drumstick leaves.

Chop the greens very finely

Step 1:Clean,Wash and Chop the leaves very finely .Finer its cut better it tastes.

Add all ingredients- greens, onion, chillies  ,salt,seeds and Dal

Jackfruit Seeds

Step 2:Mix all the ingredients except scrapped coconut  and cook on very small flame .If you have added jackfruit seeds add little water if needed .Stir now and then.

Step 3:Let the vegetables get cooked in its own water content .Once all water is evaporated,add grated coconut and your dish is ready.When cooked the greens will change color..Serve hot with Rice or chapati /naan.

Serve Hot

Tip :  Use aluminium or Non-stick utensil to cook this recipe.