ARVI KE PATTE KI SABZI

Arvi ke pakore are snacks from arvi ke patta and besan. It has green leaves full of iron and besan makes it rich in protein.
Pakore are very good starters /appetizers and can be used as main dish. In the rainy season fresh arvi leaves can be easily available.

INGREDIENTS(FOR PAKORE)
1. 1 Cup gram floor(besan)
2. ½ tea spoon garam masala
3. 6 flakes garlic
4. ½ inch ginger
5. 4 green chilies
6. 1 tea spoon amchur powder
7. 6 Arvi ke patta
8. Salt to taste
9. Oil for frying

METHOD:

Make a paste of garlic, ginger, green chilies and amchur and mix with gram flour, salt and make a thick batter .
Now choose soft leaves and cut the central stem. Wash them thoroughly and dry with tissue paper. Batter should not be thick or thin. Now place 1 leaf on the plate, spread the batter generously on top of leaf. Place another leaf on top of it and spread the batter over it .Place another leaf on top of it and keep doing 3 to 4 times .
After that fold the end from both sides, then rolling them from one end before rolling apply batter from the inner sides also. Make 2 sets of leaves roll. Now place the rolls in the steamer for 15 to 20 minutes.. When rolls become cool down cut it into ½ inch slices with sharp knife. Now heat the oil in kadai and deep fry from both till golden brown. Remove from absorbent paper.

INGREDIENTS FOR GRAVY:
1. 1 Onion sliced
2. 2 Tomatoes sliced
3. 1 Tablespoon tamarind pulp
4. 3 Tablespoon mustard powder
5. 2 Tablespoon coriander powder
6. 1 Teaspoon red chili powder
7. ½ Tea spoon fenugreek seeds
8. 1Green chilly
9. 2 Tablespoon mustard oil
10. Salt to taste
11. 2 Cups water

METHOD :
Heat the oil in kadai add fenugreek seeds and add slit green chili. When it starts spluttering add onion and sauté till it become translucent, add garlic and mustard powder, sauté for 2 to 3 minutes.
Then add coriander powder ,tomatoes , salt and cover the kadhai with lid. When tomatoes become soft and masala leaves oil then add red chili powder, tamarind pulp, salt and water ,bring it to boil.. When boiling starts ,turn the flame low and simmer gravy for 5 to 7 minutes. Then add pakore and cook for 3 minutes more, turn off the flame. Serve hot with steamed rice.