Aloo Fatfata

Name: Aloo Fatfata
Total time: 1500 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 3 bunch colocasia / alu leaves (stems peeled, leaves chopped & pressure cooked with water for 3 whistles and then mashed). The remaining water will be used for gravy; 1 cup arvi roots / taro roots / colocasia roots (pressure cooked with water for 3 whistles, skin peeled off and chopped); 1 cup chopped onions; 1 bowl raw peanuts (pressure cooked with water for 3 whistles); 1 bowl chana daal (pressure cooked with water for 3 whistles). Keep 2 tbsp chana daal aside from this & mash well; 1 cup freshly grated coconut; 2 tbsp tamarind pulp; 1 tbsp turmeric powder; 2 tbsp grated jaggery; 1 tbsp mustard seeds; 8-10 curry leaves; 7-8 red chilies; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 tsp asafoetida; as needed Oil; to taste Salt

Lekha Toraskar @cook_16009462

Thane

#traditional #goldenapron
Aloo Fatfata is a Maharashtrian delicious main course recipe where Alu (colocasia leaves) are cooked along with some interesting ingredients. No Maharashtrian wedding is complete without this veggie.

Lekha Toraskar @cook_16009462

Saved

Ingredients

20-25 minutes

5 servings

3 bunchcolocasia / alu leaves (stems peeled, leaves chopped & pressure cooked with water for 3 whistles and then mashed). The remaining water will be used for gravy
1 cuparvi roots / taro roots / colocasia roots (pressure cooked with water for 3 whistles, skin peeled off and chopped)
1 cupchopped onions
1 bowlraw peanuts (pressure cooked with water for 3 whistles)
1 bowlchana daal (pressure cooked with water for 3 whistles). Keep 2 tbsp chana daal aside from this & mash well
1 cupfreshly grated coconut
2 tbsptamarind pulp
1 tbspturmeric powder
2 tbspgrated jaggery
1 tbspmustard seeds
8-10curry leaves
7-8red chilies
1 tbspginger paste
1 tbspgarlic paste
1 tspasafoetida
as neededOil
to tasteSalt

Saved

Steps

20-25 minutes

1

Heat 3-4 tbsp oil in a pan. Add chopped onions and let it turn soft & pink. Then add chopped colocasia roots and saute.
2

Add the pressure cooked colocasia leaves, pressure cooked peanuts, pressure cooked chana daal and mix well. Add mashed chana daal & mix. Add the water remained after pressure cooking colocasia leaves to this.
3

Add freshly grated coconut & tamarind pulp. Cover & let it simmer.
4

Add turmeric powder, grated jaggery and mix.
5

For tempering, heat 2 tbsp oil. Add mustard seeds, curry leaves, ginger paste, garlic paste, red chilies, asafoetida and saute.
6

Add this tempering to the gravy. Mix well, cover & let it simmer for 2-3 minutes. Alu Fatfata is ready to be served.