Ganesh Mani Pradhan & Son
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Xanthosoma saggitifolium and Xanthosoma violaceum leaf Curry in Gravy

ATTENTION

Xanthosoma saggitifolium and Xanthosoma violaceum  and some of it's varieties though eaten in many countries requires close attention in preparing the vegetable. It contains chemicals which are acrid and can cause choking and intense irritation of the tongue and throat and mouth in some persons. Please verify from friends or experts who have tried using Xanthosoma vegetative parts for food.


Ingredients:

a couple of Xanthosoma saggitifolium or Xanthosoma violaceum leaves with petiole

for batter: 250 grams chick-pea flower, 2 tablespoons fresh lime juice, salt to taste, half teaspoon ground pepper, one teaspoon ground spices of your choice

for sauce: 2 tablespoons each of onion paste and tomato paste, 1 tablespoon of ginger and garlic paste, 1 tablespoon cornflour, salt to taste, one teaspoon ground spices of your choice, 2 tablespoon cooking oil

 

Method:

Batter: Prepare a batter of the chick-pea flower and water. Mix well with a spoon. Add salt, pepper, fresh lime juice and spices to the batter. The consistency should be right for evenly spreading over the leaf sauce.

Sauce: Heat oil in wok and fry onion paste till slightly brown. Add ginger/garlic paste and fry for a while. Add tomato paste, salt, pepper and spices and fry till slightly brown. Add 2 cups water and stir and boil for a minute. Mix cornflower in half cup of cold water. stirring well and add to boiling sauce and cook for three minutes. Pour sauce into a suitable dish and keep aside.

Leaves: Wash the leaves with petiole in running water carefully. Cut off petioles close to leaf and keep aside for another preparation. Lay leaf blades on a clean cloth and pat dry with another clean cloth.

Slice off the hard midribs and lateral ribs on the undersurface of leaf.  Lay the leaf, undersurface up, on a work-board and starting from one corner of the leaf, evenly coat the leaf surface with the batter. A spoon does this job well.

Roll the leaf carefully (as shown in picture). Do not press hard as batter is likely to ooze out from the sides. Once you have finished tolling all the leaves, place them on a steamer and steam for 10 minutes. Any steamer can be used. In case a steamer is not available, a large dish can be filled with water to about 2 inches depth and a smaller dish overturned inside the large one. On top of the small dish base place a  ceramic plate and put the rolled leaves on the plate. Cover the dish with a lid and put it over a stove. The steam generated inside works well to steam cook the rolls. When the rolls are done and cool, slice them into one inch thick slices.

Deep-fry these slices in oil till crisp. These crispies can be served as snacks

Slice the back of the leaf midrib with a sharp knife. Lateral veins can also be sliced down to level of leaf surface.

Chick-pea flour batter of right consistency

spread batter on underside of leaf

 

Heat prepared sauce till it boils. Put the fried slices into the sauce and cook for about 10 minutes. Xanthosoma saggitifolium or Xanthosoma violaceum leaf curry in gravy is ready for serving.

roll the leaf gently making sure that the batter stays evenly coated on the leaf

steam-cook the rolled leaf with batter coating in a steamer or water bath

slice steamed rolls with a sharp knife

deep fry sliced pieces till crisp

fried crispies can be served as snacks

cook in prepared sauce

 

Xanthosoma Leaf Curry In Gravy is best served steaming hot with rice or various breads.

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