Arikonch Ki Tarkari
Steamed, spiced dumplings made using Arikonch leaves are added to a thick tomato gravy and finally served with rice. Garnish it with lime and coriander leaves before serving.
Arikonch ki Tarkari Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 Min


- Medium

Preparation Time

- 15-17 Min


  • For Arikonch Ki Tarkari: Arikonch leaves
  • 4 tbsp chickpea flour
  • water
  • salt
  • 1 tsp turmeric powder
  • 1 tbsp mustard oil
  • 1 tsp mustard seeds
  • 1 onion
  • 1 tbsp garlic
  • 2 tomatoes
  • 1 tsp mustard paste
  • salt
  • 1 tsp red chilli powder
  • coriander leaves
  • ½ lemon
  • FOR N
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  1. 1

    Procedure to make Arikonch ki Tarkari: In a bowl add chickpea flour, water and mix it well.
  2. 2

    Add salt, turmeric powder and make a thick batter.
  3. 3

    Spread the batter on the Arikonch leaves.
  4. 4

    Layer again it with Arikonch leaves, spread the batter and repeat the process one more time.
  5. 5

    Roll it and let it dry.
  6. 6

    In a heated pan add mustard oil, mustard seeds, chopped onions, chopped garlic and mix it.
  7. 7

    In a mixer jar add chopped tomatoes, mustard paste and grind it.
  8. 8

    Steam the Arikonch leaves parcels in the steamer.
  9. 9

    In the pan add salt, red chilli powder, turmeric powder and mix it.
  10. 10

    Add tomato & mustard paste, water and let the gravy cook.
  11. 11

    Add chopped green coriander leaves in the gravy.
  12. 12

    Cut slices of steamed Arikonch and add them in the gravy.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
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