Arbi Ke Patte Ka Jhol
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Arbi Ke Patte Ka Jhol is a magnifique and tangy stew from the hills of Uttarakhand and the plains of Central India. Unlike the rolled fritters (Patra), this version uses the tender leaves directly in a thin, spicy gravy tempered with mustard oil and jumbo (a mountain herb). It is a symbol of honest, seasonal cooking that celebrates the lush greenery of the monsoon months. The taste is a beautiful combination of the earthy, slightly fibrous leaves and the sharp acidity of buttermilk or tamarind. It’s a very high-quality and comforting meal that provides warmth and strength to the body. I love serving this with hot steamed rice and a spoonful of fresh ghee.
Ingredients
Cooking Instructions
Tips & Secrets
- Always remove the thick veins from the arbi leaves; this is the absolute secret to preventing that annoying itchiness in the throat.
- Using sour buttermilk or tamarind is essential as the acid helps in neutralizing the calcium oxalate crystals in the leaves.
- Cooking the garlic until it is almost charred adds a magnifique smoky depth that complements the earthy leaves perfectly.
Nutritional Information(Per 200ml)
135 kcal
4g
8g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.