How to make Aaluchi Patal Bhaji -
Popular Maharashtrian dish made with colocassia leaves
This recipe is from the book Konkan Cookbook.
Main Ingredients : Colocassia leaves (arbi ke patte) (अर्बी के पत्ते ), Split Bengal Gram
Cuisine : Maharashtrian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Malai tadka Raw Mango Curry Tendlya Butti Mushroom Soywadi Masala
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 : 26-30 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Aaluchi Patal Bhaji Recipe
Colocassia leaves (arbi ke patte) shredded 8
Split Bengal Gram soaked 1/4 cup
Salt to taste
Tamarind pulp 3 tablespoons
Oil 3 tablespoons
Mustard seeds 1/2 teaspoon
Curry leaves 5-6
Asafoetida a pinch
Fenugreek seeds (methi dana) 1/4 teaspoons
Garlic cloves 4 , finely chopped
Green chillies 4-5 , finely chopped
Turmeric powder 1/4 teaspoon
Gram flour (besan) 3 tablespoons
Raw peanuts 1/4 cup
Jaggery (gur) grated 1 tablespoon
Scraped coconut 1/2 cup
Method
Step 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.
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 113.6 gm
Protein : 35.4 gm
Fat : 94.4 gm
Other : Iron- 22.3mg
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