How to make Aaluchi Patal Bhaji -
Colocassia leaves in sour gravy.
This recipe is from the book Cooking with Olive Oil.
Main Ingredients : Colocassia leaves, Raw peanuts (कच्ची मूंगफली)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Aaluchi Patal Bhaji checkout Aaluchi Patal Bhaji , Arbi Ke Patton Ki Sabzi. You can also find more Main Course Vegetarian recipes like Mooli Moong Besan Garlic Babycorn Aloo Hyderabadi Soya Cashew Chilli
Aaluchi Patal Bhaji Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Aaluchi Patal Bhaji Recipe
Colocassia leaves shredded 8
Raw peanuts
Split Bengal gram (chana dal) 1/4 cup
Salt to taste
Tamarind pulp 3 tablespoons
Olive oil 3 tablespoons
Mustard seeds 1/2 tablespoon
Curry leaves 5-6
Asafoetida a pinch
Fenugreek seeds (methi dana) 1/2 tablespoon
Garlic peeled & finely chopped 4-5 cloves
Chilli chopped 4-5
Turmeric powder 1/2 teaspoon
Gram flour (besan) 3 tablespoons
Raw peanuts 1/4 cup
Jaggery (gur) grated 1 tablespoon
Coconut scraped 1/2 cup
Method
Step 1
Heat olive oil in a pan. Add mustard seeds, curry leaves, asafoetida, fenugreek seeds, garlic and sauté for one minute. 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
Step 2
Cook for five minutes and add grated jaggery. Bring to a boil again and add the remaining tamarind pulp and mix. Add coconut and some more water if required and cook on medium heat for half an hour, stirring occasionally.
Step 3
Serve hot.
Nutrition Info
Calories : 1445 Kcal
Carbohydrates : 113.6 gm
Protein : 35.4 gm
Fat : 94.4 gm
Other : Iron- 22.3mg
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