18 arbi leaves, 2 1/2 C besan, 2 t ground dry red chiles (more or less to taste; I used more), 1 t turmeric, 3 t sugar or gur, salt to taste

3 T oil, 1/2 C tamarind paste/extract, 3 t ginger paste, water, 1 bunch of coriander leaves, finely chopped.

 

Trim stems from arbi leaves, wash well and pat dry. Carefully slice off the thick center rib of each leaf, taking care that you don’t split them in the process (it happens though- hide these in the middle of the rolls; know one will be the wiser). Place each leaf on a board and gently roll it over with a rolling pin, again being careful not to split the leaves.

Divide the leaves by similar size into groups of three.

Mix the besan, ground chiles, turmeric, sugar and salt. Add the oil and mix well by hand until the mixture resembles crumbs.

Add the tamarind paste, ginger paste and enough water to form a thick, but easily spreadable paste (like peanut butter or yoghurt cheese). Add the coriander leaves and mix well. Check for salt.

Taking the groups of leaves in turn, ribbed sides facing up, spread the paste thinly( if you think of it more as an adhesive than a substantial filling, you’ll do fine…in fact, you should be able to adhere them securely to the walls of your kitchen, should you be so moved…) on each of them, placing the next leaf on top of the previous one before spreading the next layer of paste. So, you will have the following configuration: leaf, paste, leaf, paste, leaf, paste. When three have been layered and pasted, and with the tip of the leaves toward you, fold 1-2″ of the  sides toward the center, and then roll firmly starting from the leaf tips to the stem end. Secure the rolls with cotton string (if you wish, or just place it seam-side down) and place in the container of a steaming apparatus. Steam for 40 minutes. Allow the rolls to cool before handling.
 

Now, take each roll, remove the string, and slice crossways carefully, using a sharp knife, into 1/3-1/2″ slices. These may be eaten just as they are with relishes, but most often they are finished with a tempering, such as the following, or deep-fried.

For the tempering:

3 T oil (if you would like to drizzle or toss them with oil, then use this amount, if you would like to shallow-fry them, use 5-6 T, adding more if necessary), 2 t mustard seeds, 2 t cumin seeds, 2 t sesame seeds, 2 pinches of asafoetida/ hing.

 

Heat oil over med-low heat, add mustard, cumin and sesame seeds; when the mustard seeds splutter, add the hing, swirl and then pour over the sliced rolls. Toss gently to coat if you wish.

If you would like to shallow-fry these, then place a cover on the pan when the seeds begin to splutter and allow them to finish. Remove from heat, and then remove the fried seeds with a spoon. Set these aside. Return the oil to heat and fry the slices on each side until golden brown, adding a little more oil if necessary.

In either case, Spread grated coconut on them and serve them.