Arkanchan/Arbi Patte ki Sabji

Recipe: Arkanchan Patte ki Sabji

Arkanchan Patte ki Sabji is a traditional Bihari dish that showcases the unique flavors of Arkanchan leaves, also known as Arkanchan Patta. This dish is celebrated for its rich, spiced gravy and crispy, flavorful leaves. The process of preparing this dish involves several steps, including drying and coating the leaves, making a tangy mustard paste, and simmering everything together to create a savory and satisfying meal. Perfect for a comforting meal, this dish brings a taste of Bihar’s culinary heritage to your table.

Ingredients:

Arkanchan Patta (Arkanchan leaves): These fresh, large leaves are essential for the dish, providing a distinct, earthy flavor.
Besan (Gram flour) or Urad Dal paste: Used to coat the leaves, adding a layer of texture and flavor.
Yellow mustard seeds: 2 tablespoons, soaked and ground to impart a tangy, spicy kick to the gravy.
Garlic: 5-6 cloves, essential for a robust and aromatic base.
Green chilies: 2-3, adjusted to taste for spiciness.
Mustard oil: 50 gm, used for its distinctive pungent flavor.
Jeera (Cumin seeds): 1 teaspoon, used for tempering and adding a warm, nutty flavor.
Tez Patta (Bay leaf): 1, adding a subtle aromatic quality.
Curd: 2 tablespoons, for a creamy texture and slight tanginess.
Salt: To taste.
Water: As needed to adjust the gravy’s consistency

Preparing the Arkanchan Leaves:

Begin by thoroughly rinsing the Arkanchan leaves under running water to ensure they are clean and free from any dirt or impurities. Once cleaned, pat them dry with a clean kitchen towel. Spread the leaves out on a clean surface and place them in the sun for 2-3 hours. This sun-drying process helps to reduce the moisture content, making the leaves more suitable for coating.

Drying the leaves in the sun intensifies their flavor and ensures they are ready for the next stages of preparation.

Coating the Leaves:

In a bowl, mix besan (gram flour) or urad dal paste with a little water to form a thick, smooth paste. Generously coat each sun-dried Arkanchan leaf with this paste, ensuring even coverage. Carefully roll the coated leaves into cylindrical shapes and place them in the sun to dry for an additional 3-4 hours. Once semi-dried, slice the rolls into thick pieces and continue drying them for 4-5 days until they are crisp and fully dried.

The coating process ensures that the leaves have a flavorful crust, which contributes to the dish’s unique texture and taste.

Gravy Preparation:

Soak yellow mustard seeds in water for about an hour to soften them. After soaking, blend the mustard seeds with garlic and green chilies into a smooth paste. This paste forms the base of the gravy, providing a tangy and spicy flavor profile.

The mustard seed paste is crucial for the gravy’s distinct taste, combining with other ingredients to create a rich and flavorful sauce.

Cooking the Sabji:

Heat mustard oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the dried Arkanchan Patta slices and fry them until they turn golden brown and crispy. Remove the slices from the pan and set them aside. In the same pan, add jeera and tez patta, allowing them to sizzle and release their aromatic flavors. Next, add the mustard-garlic-chili paste to the pan and cook until the paste darkens and the oil separates from it. Stir in the curd and cook until it is well incorporated. Gradually add water to achieve the desired consistency for the gravy. Add the fried Arkanchan Patta slices back into the pan and stir gently to coat them with the gravy. Cover the pan and let the sabji simmer on low heat for 10-15 minutes, allowing the flavors to meld together.

Traditional Arkanchan Patte ki Sabji | A Taste of Bihar

This traditional dish offers a delightful combination of textures and flavors, making it a comforting and flavorful addition to any meal.

Serving:

Serve the Arkanchan Patte ki Sabji hot with steamed rice or roti. The crispy, flavorful slices combined with the rich gravy make for a delicious and hearty meal.

Frying the Arkanchan slices and combining them with the spiced gravy allows the flavors to meld, creating a savory and satisfying dish.

~ Milan Shah