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Bharli Vadi (Stuffed Colocassia Leaves Vadi)

This delicious age old recipe has been passed down from generation to generation. Try this easy quick way of making it and enjoy the delicious flavours.

BHARLI VADI

INGREDIENTS

7-8 medium sized Colocassia leaves (chopped finely)
5-6 tbsp cups gram flour
2 lemon sized ball tamarind
2 lemon sized balls of jaggery
7-8 green chilies
1 cup grated coconut
1/4 tsp cinnamon powder
1/2 tsp asafoetida powder
1 tsp mustard seeds
4 cups thick coconut milk
2 tsp turmeric powder
1 tsp garam masala(use if needed)
1 tbsp oil
Salt to taste.


PROCEDURE

Wash and cut the Colocassia leaves into thin, small strips.
Take the chopped leaves in a large dish.
Add water to the tamarind to make a pulp. Keep aside. Grind the green chillies into a paste.
Add the green chillies paste to the Colocassia leaves.
Add the tamarind pulp to the Colocassia leaves. This prevents irritation of throat.
Add 1/4 tsp cinnamon powder. This gives a better flavor than garam masala. You can use it if you don't have cinnamon powder.
Add about 1 tsp asafoetida powder, 1 tsp turmeric powder, 2-4 tsps coriander cumin seeds powder.
Take the jaggery in the dish and soften it with your fingers.
Add a little water to the jaggery to dissolve it.
Add salt.
Mix all the ingredients together
Add about 4 tbsps of gram flour. Mix well.
Add a little water and mix thoroughly.
The gram flour should be just enough to bind the ingredients together.
Add more gram flour to the mixture if needed.
Heat a little oil in a thick flat bottomed pan.
Shape the mixture into small balls and flatten a little to shape the vadis.
Keep flame low and add the vadis one by one to the pan.
Meanwhile add any remaining mixture from the dish to the coconut milk to get a thick gravy.
Turn over each vadi. Keep the flame low.
The vadis should be nicely done on both the sides
Add 1 tsp turmeric powder and salt to the coconut milk.
Add the coconut milk to the vadis.
Let this cook on low flame for 2 minutes, allowing the vadis to absorb coconut milk.
Keep cooking on a low flame for 10 minutes.
Turn over the vadis once more and add the remaining coconut milk and cook covered with lid for 10 minutes.
We need atleast three to four cups of thick coconut milk for this recipe.
Remove the lid and check if the vadis are cooked.
Switch off the flame after 2 minutes.
(The gravy thickens a lot when done, do not reduce the gravy too much while cooking.)
Bharli Vadi is ready to serve.

Motion Graphics by - Shantanu Naik
Publicity design - Yogesh Patil
Voice over by - Radhika Sawant
Equipments by - SRK Vision and Bless films
Additional cinematography by - Sanjok Hate, Nilesh Pradhan,
Abhijeet Deo and Kshitija Kiran
Sound Design by - Bhooshan Tithe
Edited by - Swapnil Lohar and Akshay Panwalkar
Cinematography by - Dhaval Pitale
Sound Recordist - Raju
Gaffer - Ganesh Chandalekar
Produced by - Rashmi & Atul Amrute
Co- Produced by - Kiran Hindalekar
Exec. Producer - Amol Jadhav
Assistant director - Nikita Tambe
Directed by - Kshitija Kiran

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