Aluchi Bhaji Recipe - Maharashtrian Style Colocasia Leaves Curry
Aluchi Bhaji is a Maharashtrian curry made using nutritious Colocasia (Aloo,Arbi) leaves. This lip smacking, sweet-sour, no onion-garlic curry is a part of many festive fares across the state.
Aluchi Bhaji is a Maharashtrian curry made using nutritious Colocasia (Aloo,Arbi) leaves. This lip smacking, sweet-sour, no onion-garlic curry is a part of many festive fares across the state. The curry is pretty simple to make, the only precaution you need to take is while buying the leaves. The leaves may sometimes cause itching to the hands or throat. As far as possible buy the leaves from a known/reputed seller or you can easily grow your own leaves.
Serve Aluchi Bhaji along with Phulka, Matki Chi Usal and Kanda Kairichi Chutney for a delicious sunday lunch.
If you like this recipe, you can also try other dry vegetable recipes such as
10 M
20 M
30 M
4 Servings
Ingredients
- 50 grams Colocasia Leaves (Arbi) , leaves along with tender stemscleaned and finely chopped
- 1/4 cup Raw Peanuts (Moongphali) , soaked in hot water for 30 minutes
- 2 tablespoons Chana dal (Bengal Gram Dal) , soaked in hot water for 30 minutes
- 1 teaspoon Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Asafoetida (hing)
- 7 Dry coconut (kopra) , thinly sliced
- 1 teaspoon Amchur (Dry Mango Powder)
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Jaggery , grated
- 2 Green Chillies , slit
- Salt , to taste
How to make Aluchi Bhaji Recipe - Maharashtrian Style Colocasia Leaves Curry
To begin making the Aloochi Bhaji recipe, get all the ingredients ready and keep them aside.
Soak the channa dal in water for about 1 hour. Add the chana dal and peanut along with a pinch of salt and 1/4 cup of water in the pressure cooker and cook until you hear 3 to 4 whistles. Turn off the heat. Keep aside.
Add the mustard seeds and once they splutter add the cumin seeds. Add hing, turmeric powder, green chillies and the chopped aluchi leaves and stems, amchur. jaggery, salt, coconut pieces and mix well. Saute until the colocasia leaves soften and get cooked well.
Once cooked, add the cooked chana dal and the peanuts and give it a brisk boil. Once done, check the salt and adjust to taste and turn off the heat.
Serve Aluchi Bhaji along with Phulka, Matki Chi Usal and Kanda Kairichi Chutney for a delicious sunday lunch.
