Mumbai-Masala: Maharashtra Food: Aluchi Patal Bhaaji

Colacassia leaves curry (Aluchi patal bhaaji)

Ingredients

Serves 4 people
12 leaves of colocassia washed in salt water and drained,
(take the stems also - called 'dethi' in Marathi),
1/4 cup peanuts,
cashewnuts (optional),
3-4 green chilies,
1 tbsp gram flour (i.e besan - to thicken the curry),
1 tbsp coconut,
2 tsp cumin seeds,
chopped coriander leaves,
curry leaves,
2 tsp Black Maharashtrian Masala,
2 teaspoon tamarind pulp,
salt,
jaggery for the desired sweetness.

For tempering (phodni)

1 tbsp oil,
2 tsp mustard seeds,
1/2 tsp Asafoetida

Method

1. Chop the leaves and stems. Steam together. Drain the excess water and mash them.

2. In a pan put the mashed mixture. Add peanuts, cashewnuts, tamarind, jaggery, black masala, salt. Add some water if required. Bring to a boil.

3. Meanwhile roast coconut and cumin seeds. Grind them.

6. Make a paste of gram flour and add it to the boiling mixture. (Instead you can add peanut powder) Add the ground masala. Stir and simmer the bhaaji for 10-15 minutes.

7. Once cooked, temper the bhaaji and serve hot.

Tempering:

Heat some oil, add asafoetida & mustard seeds. Add chilies. Pour it over the hot curry.

Tip: Always temper the bhaaji just before serving.

Colacassia leaves curry (Aluchi patal bhaaji)
Ingredients
Serves 4 people 12 leaves of colocassia washed in salt water and drained, (take the stems also - called 'dethi' in Marathi), 1/4 cup peanuts, cashewnuts (optional), 3-4 green chilies, 1 tbsp gram flour (i.e besan - to thicken the curry), 1 tbsp coconut, 2 tsp cumin seeds, chopped coriander leaves, curry leaves, 2 tsp Black Maharashtrian Masala, 2 teaspoon tamarind pulp, salt, jaggery for the desired sweetness. For tempering (phodni) 1 tbsp oil, 2 tsp mustard seeds, 1/2 tsp Asafoetida
Method 1. Chop the leaves and stems. Steam together. Drain the excess water and mash them. 2. In a pan put the mashed mixture. Add peanuts, cashewnuts, tamarind, jaggery, black masala, salt. Add some water if required. Bring to a boil. 3. Meanwhile roast coconut and cumin seeds. Grind them. 6. Make a paste of gram flour and add it to the boiling mixture. (Instead you can add peanut powder) Add the ground masala. Stir and simmer the bhaaji for 10-15 minutes. 7. Once cooked, temper the bhaaji and serve hot. Tempering: Heat some oil, add asafoetida & mustard seeds. Add chilies. Pour it over the hot curry. Tip: Always temper the bhaaji just before serving.