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.

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.