Terya Panna Bhajji

Taro leaves (tere paan ) or Arbi leaves ( mande paan ) are usually used to make our GSB favourite -Pathrodo ! . after rolling out the ” lollos “..sometimes we have a few leaves remaining unused or in the case that we could mange to get only a few leaves ..we can make tasty bhajji which at least removes to some extent our craving (dhuvallo ) of pathrodo !

Ingredients :-

  • Tender Taro or arvi leaves – 3 to 4 – deveined & chopped finely
  • Grated coconut – 1 tbsp
  • Green chili – 1 chopped .
  • a very small piece Dharmbya sol / 1 karmbal / 1 bimbul
  • Hing – 1 tsp
  • Raw coconut oil
  • Salt to taste

Method :-

  1. Choose very tender leaves .
  2. Cook the chopped leaves with the chopped green chili , salt and the sol / karambal or bimbul with about 2 cups of water until very mushy . Here I have used dried hog plums
  3. When nearly done add the grated coconut .
  4. When well cooked , add hing & pour the oil over upkari.

Relish this hot with rice !.

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