Aluchi Bhaji | Aluche Fatfate: Recipe by Shailaja Bamane

Aluchi Bhaji also known as Aluche Fatfate ( a name I particularly love) is a Maharashtrian delicacy made with arbi/colocasia/taro leaves. I am often treated to this delicious bhaji made by Shailaja Bamane for lunch by her daughter Preeti.

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Aluchi Bhaji is less well-known perhaps outside Maharashtra than Alu Wadi, the other famous dish made with colocasia leaves. However, this mellow, tangy curry is a must-have at weddings and other traditional social gatherings among some communities in Maharashtra. Once you have taste this Aluche Fatfate, I am sure you will be a convert to it.

Then there are the nutritional properties of colocasia leaves; it is very rich in Vitamin C, fibre, and iron. From what I have read and heard, these leaves have a chemical which slows aging of skin as well.

Read more about the benefits of colocasia/taro leaves.

Tip: Choose small Alu leaves to make this curry. They will cook faster and make for a more silky texture. Larger Alu leaves tend to have thick veins and that makes the curry a bit stringy. If you choose large leaves, remove the veins before cutting the leaves to small pieces. The large leaves are good for Alu Vadi.

Do try my recipes for other dishes that celebrate greens including Punjabi Sarson ka Saag, Sindhi Sai Bhaji and Creamy Palak Paneer.

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How to Make Aluchi Bhaji | Aluche Fatfate

Serves: 4

Preparation Time: 10 Mins

Cooking Time: 40 Mins

Ingredients

1. Small Alu Leaves (with stems) – 12 to 14
2. Dry Coconut Pieces – 1 tbsp
3. Chana Dal – 1 tbsp
4. Groundnuts, Peanuts – 2 tbsp
5. Tempering:
   1. Peanut Oil – 2 tbsp
   2. Chilli Powder – 3/4 tsp
   3. Turmeric – 1/2 tsp
   4. Hing, Asafoetida – 1/4 tsp
   5. Jeera, Cumin Seeds – 1 tsp
6. Other Ingredients:
   1. Tamarind Pulp – 1 tsp
   2.  Jaggery Powder – 1/2 tsp
   3. Salt to Taste

Method to Make Aluche Fatfate

1. The Preparations
   1. Soak the chana dal, peanuts and dry coconut slices in 1/4 cup water for at least 1 hour.
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2. Preparing the Taro Leaves
   1. Wash the leaves well in running water to get rid of any dirt.
   2. Use a few drops of oil to grease your palms. This helps in avoiding itchiness, if any. 
   3. Cut the stems from the leaves. 
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   4. Chop the ends of the stems and gently peel the outer layer. This is an important step and the outer layer of the stem can cause itchiness and irritation of the throat. You can even use a sharp paring knife to scrape the peel off the stems.
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   5. Cut the stems into 1/2″ pieces.
   6. Chop the leaves into small pieces.
3. Cooking the Aluchi Bhaji
   1. Add the chopped taro leaves, stems; soaked peanuts, chana dal and dry coconut; and 3/4 cup water to a large vessel.
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   2. Pressure cook for 2 whistles and then cook on medium flame for 20 minutes. Alu leaves need time to cook and so the process of cooking the cooker. The leaves should be cooked well to a mashable consistency.
   3. Let the cooker cool and then take the mix out.
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   4. Add tamarind paste, salt and jaggery.
   5.  Using a heavy ladle or a whisk, muddle the cooked taro leaves till they start to breakdown and become mush.
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4. Tempering the Bhaji
   1. In a ladle, over medium flame, heat the oil.
   2. Add cumin seeds and wait till they start to change colour.
   3. Add asafoetida, chilli powder, and turmeric to the oil; and mix well.
   4. Add the tempering to the Aluchi Bhaji and mix well.
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5. The Final Step
   1. Mix the tempering well into the bhaji.
   2. Over medium heat, cook the Aluchi Bhaji for 3 to 5 minutes till it starts to simmer.
   3. Take off the heat.
6. Serve the Aluchi Bhaji | Aluche Fatfate hot with rotis, Jowarichi Bhakri, or Tandlachi Bhakri.  

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Recipe for Aluche Fatfate | Aluchi Bhaji | Arbi ke Patte ki Sabzi

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Aluchi Bhaji | Aluche Fatfate

Aruna

Alu or Colocasia/Taro/Arbi leaves are very nutritious and is a delicacy in Maharashtra. Aluchi Bhaji or Aluche Fatfate is a curry made with these leaves. It tastes great when served with regular wheat rotis, rice rotis or then jowar rotis.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Soaking Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Accompaniment, Dinner, Lunch

Cuisine Maharashtrian

Servings 0

Ingredients

  

• 12 to 14 Small Alu Leaves with stems
• 1 tbsp Dry Coconut Pieces
• 1 tbsp Chana Dal
• 2 tbsp Groundnuts, Peanuts

Tempering:

• 2 tbsp Peanut Oil
• 3/4 tsp Chilli Powder
• 1/2 tsp Turmeric
• 1/4 tsp Hing Asafoetida
• 1 tsp Jeera Cumin Seeds

Other Ingredients:

• 1 tsp Tamarind Pulp
• 1/2 tsp Jaggery Powder
• Salt to Taste

Instructions

 

The First Step

• Soak the chana dal, peanuts and dry coconut slices in 1/4 cup water for at least 1 hour.

Prepping the Alu or Taro Leaves Ready

• Wash the leaves well under running water and set aside.
• Grease your palms with a few drops of oil. This helps in avoiding itchiness, if any.
• Cut the stems from the leaves. and chop the leaves to small pieces.
• Chop the ends of the stems and gently peel the outer layer. You can even use a sharp paring knife to gently scrape the peel off the stems.
• Cut the stems into 1/2" pieces.

Cooking the Aluchi Bhaji

• Transfer the leaves, stems as well as the soaked peanuts, chana dal and dry coconut to a large vessel. Add 3/4 cup water.
• Pressure cook the mix for 2 whistles and then cook on medium flame for 20 to 30 minutes. The leaves should be cooked to a mashable consistency.
• Let the cooker cool and then take the mix out.
• Add tamarind paste, salt and jaggery.
• Using a heavy ladle or a whisk, muddle the cooked taro leaves till they start to breakdown and become mush.

Tempering the Bhaji

• In a ladle, over medium flame, heat the oil.
• Add cumin seeds and wait till they start to change colour.
• Add asafoetida, chilli powder, and turmeric to the oil; and mix well.
• Add the tempering to the Aluchi Bhaji and mix well.

The Final Step

• Mix the tempering well into the bhaji.
• Over medium heat, cook the Aluchi Bhaji for 3 to 5 minutes till it starts to simmer.
• Take off the heat.
• Serve the Aluchi Bhaji | Aluche Fatfate hot with rotis, Jowarichi Bhakri, or Tandlachi Bhakri.

Notes

Use small Alu leaves as they are tender and cook quickly. The smaller leaves result in a silky bhaji. The larger leaves also have thick veins which will make the bhaji stringy.

Keyword Aluche Fatfate, Aluchi Bhaji, Arbi Patte ki Sabzi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!