May 27, 2016

Colocasia Leaves Gravy Recipe

Alu Chi Patal Bhaji Recipe

Colocasia Leaves Gravy Recipe
colocasia leaves gravy recipe with step by step – Tangy and sweet bhaji made with colocasia leaves. also called as alu chi patal bhaji. a really good recipe from the maharashtrian cuisine.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
4563 calories
414 g
0 g
266 g
187 g
40 g
1474 g
3110 g
96 g
0 g
208 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4563
Calories from Fat 2236
% Daily Value *
Total Fat 266g
Saturated Fat 40g
Trans Fat 0g
Polyunsaturated Fat 81g
Monounsaturated Fat 127g
Cholesterol 0mg
Sodium 3110mg
Total Carbohydrates 414g
Dietary Fiber 114g
Sugars 96g
Protein 187g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
main ingredients
  1. 5 to 6 large colocasia leaves/arbi ke patte
  2. 12 to 14 methi seeds/fenugreek seeds
  3. 1 tbsp oil
  4. ¼ cup chana dal/husked split bengal gram
  5. ¼ to ⅓ cup peanuts/mungphali
  6. 10 to 12 cashews (optional)
  7. ¼ to ⅓ cup chopped fresh coconut
  8. 1 or 2 green chilies, chopped
  9. 2 cups water added first for cooking chana dal, peanuts and colocasia leaves
  10. 3 tbsp besan/gram flour
  11. 1 tsp tightly packed seedless tamarind soaked in ¼ cup warm water for 30 to 40 mins
  12. 1.5 tbsp powdered jaggery or as required
  13. 1 cup water added later or as required
  14. ¼ tsp red chili powder/lal mirch powder
  15. ½ tsp goda masala or garam masala powder
  16. salt as required
  1. 1 tbsp oil
  2. ½ tsp mustard seeds
  3. ¼ tsp cumin seeds/jeera
  4. a pinch of asafoetida/hing
  5. 7 to 8 curry leaves/kadi patta
how to make the recipe
    1. soak ¼ cup chana dal and ¼ to ⅓ cup peanuts in hot water for 30 minutes. later drain and keep aside. if you have time, then you can also soak them in water for an hour or two. also soak 1 tsp tightly packed seedless tamarind in ¼ cup warm water for 30 to 40 mins. then squeeze the pulp from the tamarind in the soaked water and keep aside.
    2. rinse 5 to 6 large colocasia leaves well. then chop them.
    preparing the gravy
    1. heat 1 tbsp oil and crackle methi seeds first.
    2. then add colocasia leaves.
    3. stir and saute till the leaves wilt.
    4. add soaked & drained peanuts, cashews, green chilies, soaked chana dal and chopped coconut.
    5. add water. stir and cover the pan.
    6. simmer on a medium flame till the chana dal is cooked and softened. if the water dries, then add some hot water and continue to cover and cook.
    7. later add 3 tbsp besan and stir well.
    8. mash the leaves while stirring.
    9. then add tamarind pulp, jaggery, goda masala, red chili powder and salt. also add 1 cup water or as required. the consistency is not thick nor thin, but medium.
    10. simmer without a lid for 4 to 5 minutes on a low flame. switch off the flame and cover the pan.
    1. now heat 1 tbsp oil in a small pan.
    2. splutter mustard and cumin seeds in the oil. then add curry leaves, asafoetida and turmeric powder.
    3. stir and add this tempering to the bhaji. stir and mix very well.
    4. then stir in coriander leaves.
    5. serve alu chi patal bhaji with chapatis.
    1. If making with spinach then use 3.5 to 4 cups of chopped spinach.

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