Arikonch ke Tarkari (Marinated sun dried Colocasia leaves, steamed and cooked in mustard gravy)

“Arikonch” Colocasia leaves are too common in any maithil house to be prepared a good curry item. In fact it is a kind of shrub that crops up near household premises in villages. Colocasia leaves have two different categories, Normal and Wild. One should be careful enough in choosing the leaves, as the later one gives an itching sensation in the mouth.

One can see the diversity of cooking method in making Arikonch. Marinated leaves are sun dried, steamed/deep fried and finally cooked in the gravy. This is perhaps one of its type dish where different cooking methods are used together.

Ingredients:

Arikonch (Colocsi 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
Tomatoes :Optionl
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.