How to make Aaluchi Patal Bhaji - Shredded colocassia leaves cooked with peanuts, chana dal and jaggery

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Colocasia Leaves, Raw Peanuts (कच्ची मूंगफली)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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Aaluchi Patal Bhaji Recipe Card

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 Arbi Ke Patton Ki Subzi. You can also find more Main Course Vegetarian recipes like Mushroom malaidar, Stir Fried Vegetables, Mustard Mushroom, Dahiwale Soya Methi Matar.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aaluchi Patal Bhaji Recipe

  • Colocasia Leaves 8

  • Raw Peanuts soaked 1/2 cup

  • Split Bengal gram (chana dal) scaled 1/2 cup

  • Oil 3 tablespoons

  • Curry leaves 5-6

  • Green chillies chopped 2-3

  • Salt to taste

  • Scraped coconut 1/4 cup

  • Cumin seeds 2 teaspoons

  • Gram flour (besan) 2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Asafoetida a pinch

  • Jaggery (gur) 3/4 tablespoon

  • Tamarind paste 3/4 tablespoon


Step 1

Trim the stems of colocassia leaves, peel them and chop. Shred the leaves.

Step 2

Heat 2 tbsps oil in a pressure cooker, add curry leaves, green chillies, peanuts, chana dal, colocassia stems and leaves. Mix well.

Step 3

Add 1 cup water and salt and mix. Close the cooker with the lid and cook under pressure till 2-3 whistles are given out.

Step 4

Grind coconut and cumin seeds with a little water. When the pressure reduces, open the lid and mash contents slightly. Add gram flour and mix.

Step 5

Heat remaining oil in another non-stick pan, add mustard seeds, fenugreek seeds and asafoetida. When the mustard seeds splutter, add the tempering to the mixture in the pressure cooker and mix.

Step 6

Add 1½ cups water and mix. Add jaggery and tamarind paste and mix. Add coconut-cumin paste and mix well. Bring it to a boil. Serve hot with steamed rice.