This Colocasia leaves gravy is Maharashtrian recipe of a delicious sabzi made with colocasia leaves (arbi ke patte). Can also be made with spinach.
Course: main course, side dish
Author: Dassana Amit
main ingredients for alu chi bhaji
5 to 6large colocasia leaves(arbi ke patte)
12 to 14fenugreek seeds(methi seeds)
¼cuphusked split bengal gram(chana dal)
¼ to ⅓cuppeanuts
10 to 12cashews- optional
¼ to ⅓cupchopped fresh coconut
1 or 2green chilies,chopped
2cupswateradded first for cooking chana dal, peanuts and colocasia leaves
1teaspoontightly packed seedless tamarind,soaked in ¼ cup warm water for 30 to 40 minutes
1.5tablespoonpowdered jaggeryor as required
1cupwater added lateror as required
¼teaspoonred chili powder
½teaspoongoda masalaor garam masala powder
salt as required
for tempering alu chi bhaji
7 to 8curry leaves
preparation to make alu chi bhaji
Soak 1/4 cup chana dal and 1/4 to 1/3 cup peanuts in hot water for 30 minutes. Later drain and keep aside. If you have time, then you can also soak them in water for an hour or two. Also soak 1 tsp tightly packed seedless tamarind in 1/4 cup warm water for 30 to 40 mins. Then squeeze the pulp from the tamarind in the soaked water and keep aside.
Rinse 5 to 6 large colocasia leaves well. Then chop them.
making alu chi bhaji
Heat 1 tbsp oil and crackle methi seeds first.
Then add colocasia leaves.
Stir and saute till the leaves wilt.
Add soaked & drained peanuts, cashews, green chilies, soaked chana dal and chopped coconut.
Add water. Stir and cover the pan.
Simmer on a medium flame till the chana dal is cooked and softened. If the water dries, then add some hot water and continue to cover and cook.
Later add 3 tbsp besan and stir well.
Mash the leaves while stirring.
Then add tamarind pulp, jaggery, goda masala, red chili powder and salt. Also add 1 cup water or as required. The consistency is not thick nor thin, but medium.
Simmer without a lid for 4 to 5 minutes on a low flame. Switch off the flame and cover the pan.
tempering alu chi bhaji
Now heat 1 tbsp oil in a small pan.
Splutter mustard and cumin seeds in the oil. Then add curry leaves, asafoetida and turmeric powder.
Stir and add this tempering to the bhaji. Stir and mix very well.
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.