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We have already prepared dry sabzi with arbi leaves.
Today we are making gravy sabzi with arbi leaves which taste really delicious.
Let’s start with the procedure of making gravy sabzi with arbi leaves.
For this, chop the arbi leaves first.
We have taken 250 grams (15 to 16 leaves) arbi leaves.
Wash them thoroughly and remove the stalk from them.
These leaves are attached to stems, so remove them and wash the stems nicely.
Dry the leaves nicely.
So, let’s chop the leaves finely.
Fold the leaves like this.
We have already prepared a sabzi from arbi leaves by applying gram flour batter over them, rolled, steamed, cut them in chunks and then fried them.
But today we are making gravy sabzi with these leaves.
We are using a simple way for making this sabzi.
Instead of folding, we are chopping the leaves finely.
Likewise finely chop all the leaves.
Once you chop them finely, fold them again and chop to make them finer.
We are done with chopping the leaves, now mix them with gram flour and prepare a thick batter.
We have taken 1.25 cups (125 grams) gram flour.
So, let’s dissolve the gram flour first.
For this, take gram flour in a big bowl but keep 2 to 3 tbsp gram flour for adding in gravy later.
Now add ½ tsp salt, ¼ tsp red chilly powder, 1 tsp coriander powder, ½ tsp carom seeds and mix well.
Add water little by little and prepare a thick batter.
Initially add less water.
We don’t need too thin batter.
Stir well so that all lumps dissolves.
Stir until batter gets smooth in consistency.
Gram flour batter with dense and thick consistency is ready.
Now mix chopped leaves to the batter.
Mix really well until leaves are coated well with the batter.
So, instead of making a roll, chop the leaves and mix them in the batter.
This process is quite simple and can be done quickly.
We are done with coating the leaves nicely in the batter.
Batter is ready and now we’ll cook it in steam.
We have prepared the mixture for making the koftas.
The batter is quite thick so the balls can be prepared easily.
Heat enough water in any vessel for cooking the balls in steam.
Place water in a vessel to simmer.
Add 2 cup water and boil it.
Cover the vessel so that it simmers quickly.
We have taken a sieve like this to cook the koftas in it.
Place this sieve over the boiling water, cover and steam them nicely.
So, let’s make the kofta balls and meanwhile allow the water to simmer.
Grease the sieve with some oil nicely.
If you have proper steamer then you can use it for making the koftas.
Make a lump from the batter, wet your hands with some water and give it a round-flatten shape like a kofta.
You can also make long kofta balls as well as per your preference.
But we are making round kofta balls, like this.
Place the koftas over the sieve.
Likewise prepare koftas from rest of the batter as well.
We have prepared all the koftas and now steam these.
Place the sieve over this vessel with simmering water.
Cover and cook for 10 to 12 minutes.
12 minutes have passed, koftas are also ready.
The size of kofta has increase that means they are cooked now.
Turn off the flame and place the sieve over net stand so that they cool quickly.
Now let’s prepare gravy for the koftas.
For this preheat a pan.
We have taken 3 (250 grams) tomatoes, ½ inch ginger piece and 1 green chilly.
Ground to make a fine paste.
We already have prepared the paste.
Add 2 to 3 tbsp oil in the pan and heat sufficiently.
When oil is hot, add 1 tsp carom seeds, 1 pinch asafoetida, ¼ tsp
turmeric powder, 1 tsp coriander powder and sauté the masala for a while.
Keep the flame low while sautéing the masala so that they don’t burn.
Now add tomato-green chilly-ginger paste and sauté the masala until oil starts separating from it.
Oil has started separating from the masala; now add 2 tbsp gram flour into it.
We are making very simple gravy with tomatoes and gram flour.
Mix gram flour in masala nicely.
Saute the masala for 4 to 5 minutes.
Also, add ¼ tsp red chilly powder and sauté for few more minutes.
If you prefer eating spicier food then increase the quantity of red chilly powder.
Masala is ready, as oil has started separating from it, now add water to it.
We have added 1.5 cup water to masala.
Add water as per your preference to make gravy
To make thin gravy add more water and to make thick gravy add 1 cup of water only.
We have added water, now add ¾ tsp salt or as per your taste to the gravy.
Also, add some green coriander as well.
Cover and let the gravy simmer for a while.
Gravy has started simmering, reduce the flame and place all the koftas to the gravy.
We have steamed the koftas but you can even fry these.
Make gravy similarly and add koftas to it.
Cover and cook sabzi for 5 to 6 minutes on low flame so that koftas absorb all the spices.
We have cooked sabzi on low flame for 6 minutes; take it out in a bowl.
Very good aroma is released.
The gravy seems thin in consistency, but later it’ll turn thick as koftas absorb the gravy.
Mouth watering arbi leaves gravy sabzi is ready.
Garnish with some green coriander and this much quantity of sabzi is sufficient for 4 to 5 family members.
Serve this tantalizing sabzi with chapatti, paranthas or rice.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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