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

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For more recipes related to Aaluchi Patal Bhaji checkout Arbi Ke Patton Ki Sabzi. You can also find more Main Course Vegetarian recipes like Spiced Lentils With Spinach, Sweet Potato Stir Fry, Masaledaar Tofu Bhurji, Tilwale Palak Aloo.

Aaluchi Patal Bhaji

Aaluchi Patal Bhaji Recipe Card

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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.

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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.