Maharashtrian alu chi patal bhaji

Name: Maharashtrian alu chi patal bhaji
Total time: 1800 s
Yield: 3 persons
Cuisine: Indian
Ingredients: 3 cup chopped colocasia leaves; 1/4 cup bengal gram (chana dal); 1/4 cup peanuts; 1 tbsp gram flour; 2 tbsp oil; 1 tsp mustard seeds; 1/2 tsp fenugreek seeds; 1 onion, cut into slices; 6 chopped garlic cloves; 1 tbsp jaggery/sugar; 1 tbsp lemon juice; 1 tsp cumin powder; 1 tsp garam masala; Salt to taste

Deepa Rupani @dollopsbydipa

અમદાવાદ

Alu Chi Bhaji is a popular curry from Maharashtrian cuisine, prepared with Colocasia leaves (Arbi ke patte). 'Alu' is the Marathi word for Colocasia leaves, and 'Patal' means thin, referring to the curry's consistency. It's also known as Alu Cha Fatafata in Maharashtra and is often served at weddings.

#CA2025
#week6
#greensbeansgourds
#colocasialeaves
#cookpadindia

Deepa Rupani @dollopsbydipa

અમદાવાદ

#CA2025
#week6
#greensbeansgourds
#colocasialeaves
#cookpadindia

Saved

Ingredients

30 minutes

3 persons

3 cupchopped colocasia leaves
1/4 cupbengal gram (chana dal)
1/4 cuppeanuts
1 tbspgram flour
2 tbspoil
1 tspmustard seeds
1/2 tspfenugreek seeds
1onion, cut into slices
6chopped garlic cloves
1 tbspjaggery/sugar
1 tbsplemon juice
1 tspcumin powder
1 tspgaram masala
Salt to taste

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Steps

30 minutes

1

Wash and soak Bengal gram and peanuts separately for half an hour. Chop colocasia leaves.
2

Pressure cook chopped colocasia leaves, soaked Bengal gram and peanuts, salt, and one cup water for three whistles.
3

Heat oil, add mustard seeds, fenugreek seeds, and let them splutter. Then add onion, garlic, and ginger-chili paste and sauté well.
4

Add pressure-cooked ingredients with dry spices and mix well.
5

Dilute gram flour in water, add jaggery and lemon juice, and mix well.
6

Adjust water quantity and cook on low to medium flame for 5-7 minutes.
7

Serve hot with rice or phulka.
8

Note:
- The traditional recipe includes fresh coconut, which I've skipped, and tamarind is replaced by lemon juice.