Take 2 cups (150g) of grated coconut and 35-40 red chilies and put them in the grinder.

Add beetle nut sized tamarind. You can substitute tamarind with 5-6 bimbli (bimbul). Adding tamarind or bimbli will reduce the itchiness caused by the leaves due to calcium oxalate present in it.

Add a little asafoetida. This is the key ingredient of the dish.

Add little water and grind the contents into a fine paste.

Add fistful of salt. Masala must be little salty because after applying it on the leaves it will absorb the salt.

Add a bowl of rice (250g) soaked in water for about 30 min

Grind again and make coarse paste this time.

Take about 20- 25 tender colocasia leaves (tera paan) and wash it thoroughly in water. Add a little turmeric powder while washing leaves. Then cut off the thick veins at the back of the leaves. It reduces itchiness.

Now apply the masala on the back side of the leaf. Spread it uniformly, do not leave any space vacant

Stack up the leaves one on another and apply masala on each of them. Stack up to 4-5 leaves in a roll.

Roll up the edges and make roll of the leaves

Cut the roll into slices of desired thickness.

Pre heat a steam cooker and then place the cut pieces of patrode into it. Close the lid and cook it.

Cook patrode for at least 45 minutes and then open the lid.

Spicy Patrode is ready. Enjoy it with a spoonful of coconut oil or have it at lunch with rice.