How to make Aaluchi Patal Bhaji - Popular Maharashtrian dish made with colocassia leaves

This recipe is from the book Konkan Cookbook.

Main Ingredients : Colocassia, Split Bengal Gram

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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. 

For more recipes related to Aaluchi Patal Bhaji checkout Khatti Arbi, Dabi Arbi Ka Salan, Aaluchi Patal Bhaji, Bharwan Arbi . You can also find more Main Course Vegetarian recipes like Baked Dish, Paneer Babycorn Balchao, Mixed Vegetable Curry, Tender Raw Jackfruit Sukke.

Aaluchi Patal Bhaji Recipe Card

Aaluchi Patal Bhaji
Print

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aaluchi Patal Bhaji Recipe

  • Colocassia shredded 8

  • Split Bengal Gram soaked 1/4 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.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.