Arikonch (Colocasia Leaves) : 6 in nos.
Besan: 100 gms
Mustard seed: 50 gms
Onion: 100 gms
Garlic: 50 gms.
Mustard oil : 50 ml
Red chilly powder. : 15 gms.
Coriander leaves: for garnish
Lime juice: one lime
Salt : as per taste.
Turmeric: 5-7 gms Preparation:
Wash, clean and trim Arikonch leaves.
Make thick paste of besan without salt.
Apply it over the leaves and stick one leaf over another ( maximum 3 leves)
Now roll it and sundry for 2-3 hrs.
Make smooth paste of mustard seed and chop tomatoes.
Cut onion and crush garlic Cooking:
Steam the rolled leaves for 20 minutes.
Slice it in roundels.
Heat oil in pan. Add tempering of mustard seed.
Sauté and sweat onion and garlic
Add tomatoes, and cook it for some time followed by mustard paste.
Put water deriving the mixture to thin pouring curry texture.
Lastly put Arikonch slices and bring it to boil.
Finish the dish with lemon juice. Garnish and serve.
Aloo Dum (Mithila Style)
Recipe Updated as soon as Possible.........
Dalna (Mix Veg )
Aloon Baigan Adauri
Brinjal - 200 gms.
Potato - 150 gms.
Adauri - 50 gms.
Onion - 1 No.(medium)
Tomato - 50 gm.
Oil - 20 ml.
Panch fodan - 3-4 gms.
Turmeric Pwd - A Large Pinch
Garam Masala - 1 Tsp
Coriander Pwd - 2 Tsp Garlic Paste - 10 gms.
Giger Paste - 10 gms.
Salt - as per taste.
coriander leaves - Small Bunch
Wash and cut the brinjal and tomatoes into dices. Chop/slice the onions.chop ginger and garlic very fine. Separately Adauri and take them aside. finelly chopped the coriander leaves. Fry the potate nicelly till light brown color then keep it aside.
Heat oil in a pan and add the Panch fodan ceackel it. After that add ginger and garlic chops and saute. Saute onions till pink in color then add tomatoes and cook it for 2-3 Minutes. Addall powdered spices stir it some time than
you can add brinjals in the masala cook it for some time. Later add on potato and mix it well with the other ingredients.After that add the adauriand mix it well.
Add some amount of water and allow it to boil first and then simmer for 10 minutes
Serve hot garnishing with chopped coriander leaves.