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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For more recipes related to Aaluchi Patal Bhaji checkout Arbi Ke Patton Ki Subzi. You can also find more Main Course Vegetarian recipes like Butter garlic mushroom BABY METHI BHAJI- SK Khazana Baigan ka Bharta Root Vegetables Medley
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 : 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
Method
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.
Nutrition Info
Calories : 285 Kcal
Carbohydrates : 18.71 gm
Protein : 6.93 gm
Fat : 19.63 gm
Other : 1.58
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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.
