This is a recipe from India. We grow turmeric plants in our kitchen gardens and use them in innovative ways and here is one such way... Coarse wheat flour is kneaded into a dough and flattened along two separate turmeric leaves. A little stuffing of grated coconut and jaggery ( brown sugar ) with cardamom is filled in, the two leaves are stuck together, their edges pressed shut to prevent the dumpling flour from slowing out, and steamed for about ten minutes. The leaves impart their flavour and aroma to the dumpling, which is soft and tastes simply delicious. Can be served hot or cold, but not refrigerated, because excessive cooling causes the dumpling to harden and reduces its gentle quality. This dish, called 'patolay', is a favourite during the rainy season, when plenty of fresh turmeric leaves are available.