Patrail (A)

Ingredients	Quantity
Colocasia leaves (with black stems)	1 dozen
Bengal gram flour	225gms
Whole wheat flour	40gms
Rice flour	20gms
Onions	200gms
Green chillies	50gms
Coriander leaves	½ bunch
Ginger	2.5cm (1”) piece
Garlic	5 flakes
Cumin	½ tsp
Cooking banana	1
Fat	30gms
Turmeric	½ tsp
Coriander – cumin powder	1 tsp
Fenugreek seeds	a few
Coconut	½ (115gms)
Tamarind	30gms
Jaggery	50gms
Salt	2 tsp
Sweet oil	2 tbsp
Oil to fry

  

Grate, grind and soak coconut (set aside a table spoon full for grinding) in 75ml of warm water, and extract milk. grind ginger, garlic, coriander, half the onions, green chillies, remaining coconut , fenugreek, cumin, salt. Soak tamarind in half cup (about 75ml) of water. Add vinegar. Peel and chop banana. Chop and fry remaining onions. Sieve and mix gram, rice, wheat flour, ground spices, fried onions with leftover fat, banana, turmeric, coriander-cumin powder, chilli powder and salt. Mix tamarind pulp, jaggery and coconut milk and add to the mixture. Add 2 tbsp sweet oil. Apply mixture on a colocasia leaf on the wrong side. Put another leaf on top and apply mixture again. Repeat till 3 leaves are used up in each group. Turn in the two ends and roll tightly. Tie with thread and steam. Cut into slices. Heat oil in a shallow fry pan and fry each piece. Serve hot.