#PC26 Alu Chi Bhaji is a popular curry from Maharashtrian cuisine, prepared with Colocasia leaves (Arbi ke patte). ‘Alu’ is the Marathi word for Colocasia leaves, and ‘Patal’ means thin, referring to the curry’s consistency. It’s also known as Alu Cha Fatafata in Maharashtra and is often served at weddings.
Wash and soak Bengal gram and peanuts separately for half an hour.
Pressure cook chopped colocasia leaves, soaked Bengal gram and peanuts, salt, and one cup water for three whistles.
Heat oil, add mustard seeds, fenugreek seeds, and let them splutter. Then add onion, garlic, and ginger-chili paste and sauté well.
Add pressure-cooked ingredients with dry spices and mix well.
Dilute gram flour in water, add jaggery and lemon juice, and mix well.
Adjust water quantity and cook on low to medium flame for 5-7 minutes.
Serve hot with rice or phulka.
Note: The traditional recipe includes fresh coconut, which I’ve skipped, and tamarind is replaced by lemon juice.
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