Aaluchi Patal Bhaji

An essential component of the Maharashtrian Utsav Thali, Aluchi Patal Bhaji. Follow the recipe for a flavourful curry made with Colocasia leaves, loads of love and some peanuts for texture.

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Aaluchi Patal Bhaji

Main Ingredients Colocassia leaves (arbi ke patte), Split Bengal Gram
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Taste Mild
Level of Cooking Moderate
Others Veg


  • 8 colocassia leaves (arbi ke patte) shredded
  • 1/4 cup split Bengal Gram, soaked
  • Salt to taste
  • 3 tablespoons tamarind pulp
  • 3 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 5-6 curry leaves
  • A pinch of asafoetida
  • 1/4 teaspoon fenugreek seeds (methi dana)
  • 4 finely chopped garlic cloves
  • 4-5 finely chopped green chillies
  • 1/4 teaspoon turmeric powder
  • 3 tablespoons gram flour (besan)
  • 1/4 cup raw peanuts
  • 1 tablespoon grated jaggery (gur) 
  • 1/2 cup scraped fresh coconut


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

Nutrition Info

Calories 1445
Carbohydrates 113.6
Protein 35.4
Fat 94.4
Other Fiber Iron- 22.3mg