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.
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
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