Aluchi Bhaji - Maharashtrian Colocasia Leaves Curry

Name: Aluchi Bhaji - Maharashtrian Colocasia Leaves Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 50 g Colocasia Leaf (50 grams Colocasia Leaves (Arbi) leaves along with tender stemscleaned and finely chopped); ¼ cup Peanut (1/4 cup Raw Peanuts (Moongphali) soaked in hot water for 30 minutes); 2 tbsp Chana Dal (2 tablespoons Chana dal (Bengal Gram Dal) soaked in hot water for 30 minutes); 1 tsp Vegetable Oil (1 teaspoon Oil); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Asafoetida (1/2 teaspoon Asafoetida (hing)); 7 pieces Desiccated Coconut (7 Dry coconut (kopra) thinly sliced); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 2 tsp Jaggery (2 teaspoons Jaggery grated); 2 pieces Green Chili (2 Green Chillies slit); 0 pieces Table Salt (Salt to taste)

Maharashtrian curry made with colocasia leaves, pressure-cooked chana dal and peanuts, tempered with mustard seeds, cumin, and spices, finished with jaggery for balance.

30 min

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Colocasia Leaf50 g · 50 grams Colocasia Leaves (Arbi) leaves along with tender stemscleaned and finely chopped
Peanut¼ cup · 1/4 cup Raw Peanuts (Moongphali) soaked in hot water for 30 minutes
Chana Dal2 tbsp · 2 tablespoons Chana dal (Bengal Gram Dal) soaked in hot water for 30 minutes
Vegetable Oil1 tsp · 1 teaspoon Oil
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Asafoetida½ tsp · 1/2 teaspoon Asafoetida (hing)
Desiccated Coconut7 pieces · 7 Dry coconut (kopra) thinly sliced
Amchur1 tsp · 1 teaspoon Amchur (Dry Mango Powder)
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Jaggery2 tsp · 2 teaspoons Jaggery grated
Green Chili2 pieces · 2 Green Chillies slit
Table Salt0 pieces · Salt to taste

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Steps

1To begin making the Aloochi Bhaji recipe, get all the ingredients ready and keep them aside.
2Soak 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.
3Add 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.
4Once 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.
5Serve Aluchi Bhaji along with Phulka, Matki Chi Usal and Kanda Kairichi Chutney for a delicious sunday lunch.

Nutrition

Calories: 417kcal
Protein: 17g
Carbs: 36g
Fat: 25g
Fiber: 8g
Sugar: 13g

Estimated from the ingredient list.

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Questions

How long does aluchi bhaji - maharashtrian colocasia leaves curry take to make?

About 30 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 4 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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