Pathrode in gravy

Ingredients :

1 cup Brown rice
1 cup white rice (raw)
8-10 colocasia leaves 
1/2 cup grated coconut
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
4-5 garlic cloves
1/2 chopped onion (for masala)
8-10 dried red chillies
small marble sized tamarind
1/2 tsp turmeric pd
1/2 cup chopped onion 
2 tsp jaggery (optional)
Salt to taste

For seasoning :

1 tsp oil
1/4 tsp mustard seeds
8-10 curry leaves

Method :

Soak both the rice for 6-7 hrs. 

Grind rice coarsely and add salt. Mix well.

Wash colocasia leaves and remove thick veins at the backside of the leaves by using knife.

Chop the leaves finely and mix it with the rice batter and make roll out of it.

Steam this roll in a Idli steamer for 15 min on a high flame and then 45 mins on a medium flame.

Meanwhile, grind together coconut, roasted coriander seeds, fenugreek seed, cumin seeds, onion, tamarind, garlic cloves, roasted red chillies, turmeric pd by adding little water.

Remove the rolls from the steamer and cool it. 

Cut this Pathrode into medium sized pieces and keep aside.

In a vessel add 1 tsp oil. Add 1/2 cup chopped onion and saute till brown. Add the above ground masalas and salt to taste.Simmer for 10-15 mins. Add the pathrode pieces to it and cook for another 5-10 mins. 

Temper it with oil, mustard seeds and curry leaves.

Serve after 1 hr when the pathrode sucks up the gravy.