Himachal News: In the Keonthal area of Shimla district, the arbi leaves are eaten with desi ghee and curd, it is rich in many nutrients like vitamin A, vitamin C, iron and folate
Hill woman plucking arbi leaves
Shimla, July 18: Patid made from arbi leaves is a special dish in every kitchen during the rainy season. Note that in winters, the taste of arbi ki sabzi and makki ki roti is found in every kitchen. In the rainy season, patid and pakoras made from arbi leaves are very tasty and delicious, seeing which every person’s mouth starts watering.
Especially during the rainy season, arbi leaves are used in the preparation of various dishes in the Keonthal area of Shimla district. In the local language it is called Dhidhade. Which is especially eaten with Desi Ghee or curd. On the festival of Dagaili i.e. Dagwans, there is a special practice of making Patid or Dhighade in Keonthal area as well as in the bordering Sirmour district and Solan area, which is offered to the witches by placing the Patid on the threshold of the house at night and cutting it with a sharp tool.
Senior citizen of village Peeran Dayaram Verma and Pritam Singh Thakur of Trahai told that the tradition of making Patid in rural areas has been going on since ages. In the past, during Buara or any group function, people were served food on arbi leaves, because arvi leaves are quite big in size. Apart from this, in the past, when there was a shortage of grains, people used to survive by making Patid or Dhindhde.
In Ayurveda, arbi leaves are considered to be a storehouse of qualities. Ayurveda expert Dr. Vishwabandhu Joshi said that arbi leaves are called Lambu in the local language which are heart shaped. Many elements like Vitamin A, Vitamin C, Iron and Folate are found in arbi leaves. Note that Patid is also a food related to our culture which is considered to have its own importance.
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Courtesy: News Agency
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