Tilkor tarua
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Crisp fritters of tilkor (ivy gourd) leaves dipped in rice and gram flour batter, a Maithil side dish.
Region: Bihar (Mithila region)Occasion: Everyday meal; feastsTime: 30 minServes: 4Vegan
Ingredients
- 20 tender tilkor (ivy gourd) leaves
- ½ cup besan
- 2 tbsp rice flour
- ½ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp ajwain
- Salt to taste
- Water for a thin batter
- Mustard oil for frying
Method
- Wash the leaves and pat them completely dry.
- Mix the besan, rice flour, spices and salt with water into a thin, smooth batter.
- Heat mustard oil in a pan until hot.
- Dip each leaf into the batter and fry a few at a time until crisp and golden on both sides.
- Drain on paper and serve hot with dal-bhaat.
History
Tarua means fritter in Maithili. Maithil cooking makes tarua from many vegetables and leaves, and tilkor is a favourite.
Significance
A traditional Maithil feast includes several kinds of tarua; tilkor tarua is one of the best loved.