ALUCHI PATAL BHAJI/ ALUCHE FATFATE

Aluchi Patal Bhaji is also known as Aluche Fatfate is a Maharashtrian delicacy made with Alu/ Taro/Colocasia / Arbi leaves. It is healthy and popular Maharashtrian green leaf vegetable recipe. The curry is mainly prepared on special occasions like Wedding and Shradh. Alu is Marathi word for Colocasia. So do not confuse Alu with Aloo. I have alu in my terrace garden and few days back I shared ali wadi prepared with that. This recipe is on my to do list from last so many days. So prepared this curry and it turned out super delicious. Use tamarind and jiggery which increases the richness of taste. A green leafy vegetable is very important to complete a meal. Colocasia leaves are a very good source of Vitamin A and C and contain more protein.

INGREDIENTS:

3-4 Alu / Colocassia Leaves

¼ Cup Chana Dal

¼ Cup Peanuts

2 tablespoon Sliced Coconut

1 teaspoon Jaggery

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds

2 tablespoon Chana Dal

½ teaspoon + 1 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Salt as needed

1 tablespoon Goda / Kala Masala

8-10 Garlic Cloves

2-3 Dry Red Chillies

1 Tomato, roughly chopped

1 Onion, roughly chopped

2-3 tablespoon Tamarind Pulp

4 tablespoon Oil

1 teaspoon Asafoetida

Chopped Coriander

For Tempering:

2-3 tablespoon Oil

2-3 Dry Red Chillies

8-10 Garlic cloves, roughly chopped

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

METHOD:

STEP 1 – Soak chana dal and peanuts separately in 2 bowls for 2 hours.

STEP 2 – Wash, pat dry and chop alu leaves finely. Remove the stem from leaves before cutting.

STEP 3 – Heat pan with a teaspoon oil, add cumin and mustard seeds and let them crackle.

STEP 4 – Add asafoetida and chopped alu leaves and sauté it for 1-2 minutes.

STEP 5 – Now in a pressure cooker add, soaked chana dal, peanuts, coconut slices, turmeric powder, 1 teaspoon red chilli powder, goda masala, salt and 10-12 garlic cloves roughly crushed.

STEP 6 – Then add sauted alu leaves and 1 ½ cup water, close the lid and make 2 whistles.

STEP 7 – Cool it and then open the lid from pressure cooker. Mash the bhaji with a masher.

STEP 8 – Heat a pan, dry roast gram flour with 1 teaspoon red chilli powder. Transfer it into another bowl and keep it aside.

STEP 9 – In a mixer pot, add roughly chopped onion, tomato and 2-3 dry red chillies

and blend it to make fine paste. Keep this aside.

STEP 10 - Now pour cooked mixture in a pan and add tamarind pulp, jaggery and gram flour paste and mix well.

STEP 11 – Let it heat and come to boil.  Boil it on low flame for 2-3 minutes.

STEP 12 – Switch off the flame and keep this bhaji aside.

 

For making tempering:

STEP 1 - Heat 2-3 tablespoon oil in a tempering pan, and crackle cumin, mustard seeds. Add 1-2 dry red chillies and cook for 1 minute.

STEP 2 - Add a pinch of asafoetida and remaining garlic cloves crushed roughly. Let’s cook the garlic till nice light brown in colour.

STEP 3 – Pour this tempering over the bhaji, add chopped coriander and mix it well and bhaji is ready to serve.

Aluchi patal bhaji tastes best when served as a side dish with chapatti/ bhakari.

NOTES: Fry Alu leaves well since some persons may be sensitive to these leaves that could induce an itching sensation and frying will kill the itchiness of the leaves.