How to make Arbi Ke Patton Ki Subzi -

Popular Maharashtrian dish - aaloochi patal bhaji.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Colocasia Leaves, Split Bengal Gram

Cuisine : Indian

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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For more recipes related to Arbi Ke Patton Ki Subzi checkout Aaluchi Patal Bhaji. You can also find more Main Course Vegetarian recipes like Papri No Shaak Beans Carrot Porial Chatpate Jeera Aloo Charcoal Paneer Stir Fry

Arbi Ke Patton Ki Subzi

Arbi Ke Patton Ki Subzi Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Arbi Ke Patton Ki Subzi Recipe

  • Colocasia Leaves finely chopped 8

  • Split Bengal Gram 2 tablespoons

  • Asafoetida a pinch

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Garlic finely chopped 4-5 cloves

  • Curry leaves 8-10

  • Green chillies broken 4

  • Split Bengal gram (chana dal) soaked 1/4 cup

  • Turmeric powder 1/4 teaspoon

  • Gram flour (besan) 2 tablespoons

  • Jaggery (gur) grated 1 tablespoon

  • Scraped coconut 1/2 cup

  • Raw peanuts 1/4 cup

  • Tamarind paste 3 tablespoons

  • Salt to taste

Method

Step 1

Heat oil in a pressure cooker. Add asafoetida, mustard seeds and methi dana.

Step 2

When the mustard seeds splutter, add garlic, curry leaves, green chillies, chana dal, turmeric powder, gram flour and mix well.

Step 3

Add jaggery, coconut, peanuts, arbi leaves and stems, tamarind paste, salt and mix well.

Step 4

Add 4 cups of water, cover and cook on high heat for 10-12 minutes or till 5-6 whistles are given out.

Step 5

Transfer into a serving bowl and serve hot.

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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.