This is a easy to prepare Recipe for (Colocasia) Alu chi Bhaji. A authentic and traditional Maharashtrian speciality dish, usually served during marriages, religious ceremonies and festivals.
Preparation Time: 45 Minutes
Serves: 4 Persons
5 Leaves Alu (Colocasia)
1 Table spoon each Peanuts, Gram Dal, Red Gram Dal , Dry Coconut thin slices (soak 2-3 hours in Water )
1 Tea spoon Red Chili Powder
1 Table Spoon Gram Dal Flour (Besan)
1 Table spoon Tamarind Juice
2 Table spoon Jaggery
1 Tea spoon Sugar
1 Tea spoon Goda Masala
1 Tea spoon Coriander-Cumin Seeds Powder
2 Table spoon Coconut (grounded and then made in to a paste)
½ Table spoon Oil
1 Tea spoon Mustard Seeds
1 Tea spoon Cumin Seeds
¼ Tea spoon Asafoetida
¼ Tea spoon Turmeric Powder
¼ Tea spoon Fenugreek Seeds
5-6 Curry Leaves
2 Green Chilies (chopped)
Salt as per taste
Wash and chop the Colocasia leaves and add some Water and cook them for 2-3 minutes and then grind them roughly.
In a Pressure cook add 1 Tea spoon Oil and then add the grounded Colocasia, Peanuts, Gram Dal, Red Gram Dal, Dry Coconut slices and one fourth cup Water and give two whistles.
Prepare the Tadka and then add cooked Colocasia, Red Chili Powder, Goda Masala, Besan (prepare paste), grounded Coconut Paste, Tamarind, Coriander-Cumin Seeds Powder, Salt and one fourth cup water and cook for five to seven minutes on a slow flame. Then add Jaggery and Sugar mix it well and cook for two-three minutes.
Serve with Chapatti or Rice.
The Marathi language version of the same recipe can be seen here – Maharashtrian Style Aloo Chya Panachi Patal Bhaji