Aaluchi Patal Bhaji Recipe - Popular Maharashtrian dish made with colocassia leaves

This recipe is from the book Konkan Cookbook.

Main Ingredients : Colocassia leaves (arbi ke patte) (अर्बी के पत्ते ), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Maharashtrian

Course : Main Course_Veg

Aaluchi Patal Bhaji

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course_Veg recipes like Palak Olu , Chilli Cauliflower, Potato Capsicum Fry, Bhen Aloo. Or try out these recipes from Maharashtrian Cuisine like Plum Chutney, Bombil Hirwa Masala , Kale Vatanechi Amti, Kankairi.

Aaluchi Patal Bhaji Recipe - How to make Aaluchi Patal Bhaji

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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Medium

Ingredients

  • Colocassia leaves (arbi ke patte) shredded8

  • Split Bengal gram (chana dal) soaked1/4 cup

  • Salt to taste

  • Tamarind pulp 3 tablespoons

  • Oil 3 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 5-6

  • Asafoetida a pinch

  • Fenugreek seeds (methi dana) 1/4 teaspoons

  • Garlic finely chopped 4 cloves

  • Green chillies finely chopped 4-5

  • Turmeric powder 1/4 teaspoon

  • Gram flour (besan) 3 tablespoons

  • Raw peanuts 1/4 cup

  • Jaggery (gur) grated 1 tablespoon

  • Coconut scraped 1/2 cup

Method

Step 1

Boil arbi leaves with salt, one and a half tablespoons of tamarind pulp and chana dal in four cups of water till done. Heat oil in a pan. Add mustard seeds, curry leaves, asafoetida, fenugreek seeds, garlic and sauté for one minute.

Step 2

Add green chillies, turmeric powder and sauté for half a minute. Add besan, mix and sauté for a minute. Add the boiled mixture and half a cup of water if required.

Step 3

Adjust salt and stir. Add raw peanuts and adjust water. Cook for five minutes and add grated jaggery. Bring to a boil again and add the remaining tamarind pulp and mix.

Step 4

Add scraped coconut and some more water if required and cook on medium heat for half an hour, stirring occasionally. Serve hot.

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