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Colocasia Leaves Recipe | Alu Chi Bhaji


Colocasia leaves gravy recipe with step-by-step photographs. It is a tangy and candy bhaji made with colocasia leaves. Additionally referred to as as Alu chi patal bhaji. A extremely delectable and nutritious preparation from the wealthy Maharashtrian delicacies.

colocasia leaves recipe served in a blue rimmed bowl.

Alu is the Marathi phrase for colocasia leaves or arbi ke patte. Regardless that the Hindi phrase ‘alu’ or ‘aloo’ means potatoes, the pronunciation of each the marathi and hindi phrases are completely different. In Marathi ‘alu’ is pronounced as अळू whereas in Hindi its आलू. ‘patal’ means skinny. Therefore the interpretation is a skinny curry or gravy produced from colocasia leaves. The consistency of the gravy is extra just like the Palak paneer.

It is a superb sabzi and has the flavors of the taro leaves together with a bitter and candy style. The peanuts and chana dal additionally add loads by way of texture and style.

The identical recipe could be made with spinach leaves, if you don’t get colocasia leaves. If you’re planning to make this recipe with spinach leaves as a substitute of colocasia leaves, then use 3.5 to 4 cups of chopped spinach leaves.

Since its a no onion no garlic recipe, you can also make it for any spiritual festive event.

Tamarind pulp is added within the recipe for style in addition to to do away with the itching from calcium oxalate crystals current in colocasia. As a substitute of tamarind pulp, you may as well add kokum (garcinia indica).

I had tailored this recipe from a few Marathi cookbooks. I had variety of colocasia leaves rising within the balcony backyard, that aside from making Alu vadi (steamed & spiced colocasia rolls), I additionally made this bhaji. One other recipe you can also make with colocasia leaves is that this Arbi patta pakoda recipe.

Alu chi patal bhaji goes very effectively with chapatis. You possibly can relish the flavors of this dish by teaming it up with steamed rice as effectively.

Step-by-Step Information

Easy methods to make Colocasia Leaves Recipe

1. Soak ¼ cup chana dal and ¼ to ⅓ cup peanuts in scorching water for half-hour. Later drain all of the water and preserve the lentils apart. When you have time, then you may as well soak them in water for an hour or two. 

Additionally soak 1 teaspoon tightly packed seedless tamarind in 1/4 cup heat water for 30 to 40 minutes. Then squeeze the pulp from the tamarind within the soaked water and preserve it apart.

peanuts for colocasia leaves gravy recipe

2. Rinse 5 to six giant colocasia leaves effectively in contemporary water. Then chop them.

colocasia for colocasia leaves gravy recipe

3. Warmth 1 tablespoon oil and crackle 12 to 14 methi seeds first.

methi seeds for alu chi patal bhaji

4. Then add the chopped colocasia leaves.

colocasia for colocasia leaves gravy recipe

5. Stir and saute until the leaves wilt.

colocasia for alu chi patal bhaji

6. Add soaked and drained peanuts, chopped inexperienced chilies, soaked chana dal, cashews and chopped coconut.

chana dal for alu chi patal bhaji

7. Add 2 cups water. Stir and canopy the pan.

water for alu chi patal bhaji

8. Simmer on a medium flame until the chana dal is cooked and softened. About 20 to 25 minutes.

Steps 3 to eight will also be completed in a stovetop stress cooker. If the water dries, then add some scorching water and proceed to cowl and cook dinner.

making alu chi patal bhaji recipe

9. As soon as the chana dal and peanuts have cooked, add 3 tablespoon besan and stir effectively.

besan for alu chi patal bhaji

10. Mash the leaves with the again of the spoon whereas stirring.

making alu chi patal bhaji recipe

11. Then add tamarind pulp, powdered jaggery, Goda masala, pink chili powder and salt as required.

Additionally add 1 cup water or as required. The consistency shouldn’t be thick nor skinny, however medium. In case you shouldn’t have goda masala, then add ½ teaspoon garam masala powder.

making alu chi patal bhaji recipe

12. Simmer and not using a lid for 4 to five minutes on a low flame. Change off the flame and canopy the pan.

making colocasia leaves gravy recipe

Tempering alu chi bhaji

13. Now warmth 1 tablespoon oil in a small pan. On a low flame, splutter mustard and cumin seeds within the oil. Then add curry leaves, asafoetida and turmeric powder. Saute until the curry leaves change into crisp.

tadka for colocasia leaves gravy recipe

15. Stir and add this tempering to the bhaji. Stir and blend very effectively.

tadka for colocasia leaves gravy recipe

16. Then stir in coriander leaves.

making colocasia bhaji recipe

17. Serve alu chi bhaji scorching with chapatis or steamed rice.

colocasia leaves gravy recipe, alu chi patal bhaji recipe

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alu chi patal bhaji recipe

Colocasia Leaves Recipe | Alu Chi Bhaji

This Colocasia leaves gravy is Maharashtrian recipe of a scrumptious sabzi made with colocasia leaves (arbi ke patte). May also be made with spinach.

Prep Time 30 minutes

Cook dinner Time 40 minutes

Complete Time 1 hr 10 minutes

predominant substances for alu chi bhaji

for tempering alu chi bhaji

Forestall your display from going darkish whereas making the recipe

preparation to make alu chi bhaji

  • Soak 1/4 cup chana dal and 1/4 to 1/3 cup peanuts in scorching water for half-hour. Later drain and preserve apart. When you have time, then you may as well soak them in water for an hour or two. Additionally soak 1 tsp tightly packed seedless tamarind in 1/4 cup heat water for 30 to 40 minutes. Then squeeze the pulp from the tamarind within the soaked water and preserve apart.

  • Rinse 5 to six giant colocasia leaves effectively. Then chop them.

making alu chi bhaji

  • Warmth 1 tbsp oil and crackle methi seeds first.

  • Then add colocasia leaves.

  • Stir and saute until the leaves wilt.

  • Add soaked & drained peanuts, cashews, inexperienced chilies, soaked chana dal and chopped coconut.

  • Add water. Stir and canopy the pan.

  • Simmer on a medium flame until the chana dal is cooked and softened. If the water dries, then add some scorching water and proceed to cowl and cook dinner.

  • Later add 3 tbsp besan and stir effectively.

  • Mash the leaves whereas stirring.

  • Then add tamarind pulp, jaggery, goda masala, pink chili powder and salt. Additionally add 1 cup water or as required. The consistency shouldn’t be thick nor skinny, however medium.

  • Simmer and not using a lid for 4 to five minutes on a low flame. Change off the flame and canopy the pan.

tempering alu chi bhaji

  • Now warmth 1 tbsp oil in a small pan.

  • Splutter mustard and cumin seeds within the oil. Then add curry leaves, asafoetida and turmeric powder.

  • Stir and add this tempering to the bhaji. Stir and blend very effectively.

  • Then stir in coriander leaves.

  • Serve alu chi bhaji with chapatis.

If making with spinach then use 3.5 to 4 cups of chopped spinach.

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This Colocasia leaves gravy recipe from the archives first printed in July 2015 has been republished and up to date on January 2023.



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