Parthade RecipeOrigin: India Period: Traditional |
Ingredients
10°12 colocasia leaves (also known as allu, arbi, taro) [substitute collard greens or Savoy cabbage if you don't have access to these] 
Parthade Preparation:Method:Wash and soak the rice for about 2 hours then grind along with the chillies and turmeric until you have a fine paste. Finely-chop the leaves and thoroughly incorporate into the ground mixture. Form the mixture into rolls (like Swiss rolls) and steam these for about 25 minutes, or until done. Serve the parthade with a spicy gravy or fry in ghee and serve hot with a coconut-based chutney. |
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