Wash the leaves the water never stays on them. So I will not say dry them just spread them out on a newspaper to dry up.

Meanwhile grind the ingredients under the label to grind list to a paste. Try and use minimum water.

Adjust the seasoning and transfer to a bowl big enough to dip your hand.

Since I used tender leaves I did not need to clear the veins.

Use the largest leaf and place the leaf on the kitchen platform the vein side up.

Apply a thin layer of the paste on the leaf.

Lay another leaf on the batter surface and spread the batter again covering the entire leaf.

Repeat with the third and fourth leaf.

Fold the sides of the leaf and the curved edges from the top so that you get a rectangle.

Now make a tight roll of the leaf. Cover the leaf with the remaining batter from all sides.

In the pressure cooker, remove the weight or vent and on a metal sieve place a plate upside down now transfer the roll in the cooker and steam for 20 minutes.

Let it cool completely before slicing the roll.

Shallow fry the rolls until golden brown on both sides.

You can eat these rolls as a side dish.

Heat oil then splutter the cumin seeds add the bay leaf too .

Add chopped onions and sauté till pink.

Add ginger garlic paste and sauté till the raw smell goes away.

Make a fine paste of melon seeds, poppy seeds and cashew nuts. Add this paste and cook for a few minutes.

Add pureed tomatoes.

Cook on slow fire till the mixture dried up.

Add milk and cook till the oil comes up.

Place the Soedha in the serving bowl add the gravy on top.

You can garnish the dish with fresh cream and coriander leaves but I was too hungry to anything more.