Servings
4
people
Preparation
15
minutes
Cooking
20
minutes
Introduction
“Aluchi Patal Bhaji” is a traditional Maharashtrian curry, specially prepared for the wedding menu. It is a delicious and flavourful curry that combines the earthy taste of taro leaves with a delightful blend of spices. The dish includes ingredients such as gram flour (besan), tamarind pulp, jaggery, and soaked groundnuts and Bengal gram. The leaves along with the stem are finely chopped and cooked with the gram flour and other ingredients to create a thick, tangy, and slightly sweet gravy. It is often served with steamed rice or chapati. Colocasia leaves are rich in iron, dietary fiber, and antioxidants and must be included in the diet if you are looking for a balanced diet.
What You Need
- Colocasia leaves - 5-6
- Garlic cloves - 4-5
- Soaked Bengal gram - 1 tablespoon
- Fine slices of dry coconut - ¼ cup
- Soaked groundnuts – 1 tablespoon
- Dried tamarind – ¼ cup
- Jaggery powder – ¼ cup
- Chilli powder – ½ teaspoon
- Bengal gram flour – 2 tablespoons
- Salt – 1 teaspoon (or as per the taste)
- For tempering
- Cooking oil (preferably groundnut) – 1 ½ tablespoons,
- Mustard seeds – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Asafoetida – ¼ teaspoon,
- Turmeric powder – ½ teaspoon
How to Make It
01
Soak groundnut and Bengal gram in water for about an hour or so.
02
Also soak dried tamarind in a cup of water for about an hour. After an hour mash it and then stain it using a mesh strainer to make tamarind water.
03
Wash Colocasia leaves thoroughly and chop them finely.
04
While chopping Colocasia leaves, remove the thin outer layer of the stems and then chop the stems as well.
05
Also cut the garlic cloves into small pieces
06
Add cooking old to frying pan and heat it. Then add mustard seeds. When they start to splutter, add cumin seeds, asafoetida, and turmeric powder.
07
Immediately add garlic and fine slices of dry coconut to it and fry it for a minute.
08
Then add finely chopped Colocasia leaves and stems, soaked groundnut, and soaked Bengal gram. Add 2 tablespoons of water and by covering it cook for 5 minutes.
09
Then add tamarind water, and jaggery powder and mix everything well. Let it cook for 2-3 minutes.
10
Turn off the burner and add gram flour to it and mix everything properly.
11
Then add 1-2 glasses of water (depending on the thickness you like) to it and stir it well. Then turn on the burner and cook it for 5 minutes by covering it. Keep stirring after every 1 minute.
12
Then add salt and again cook for 2-3 minutes.
13
Your delicious “Aluchi Patal Bhaji” is ready. Serve it hot with plain rice or Chapati/ Bhakri.
Pro Tips
Add salt towards the end, it preserves the nutritional values in the leafy vegetables.
Just try this authentic recipe, that my mother passed on to me and let me know your feedback in the comments section!
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