Aloochi Bhaji (Maharashtrian Arbi Leaves Curry)
A delicious, festive, and healthy Maharashtrian curry made with tender colocasia (arbi) leaves, peanuts, and gram dal. This easy-to-make dish is perfect for a high-protein vegetarian lunch and does not require onion or garlic, making it ideal for special occasions or your everyday meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arbi (Colocasia) Leaves | 50 grams, washed and chopped |
| Peanuts | 1/4 cup, soaked in hot water for 30 minutes |
| Gram Dal (Chana Dal) | 2 tbsp, soaked in hot water for 30 minutes |
| Oil | 1 tsp |
| Cumin Seeds | 1/2 tsp |
| Mustard Seeds | 1/2 tsp |
| Asafoetida (Hing) | 1/2 tsp |
| Dry Coconut | 7 slices, thinly sliced |
| Dried Mango Powder (Amchur) | 1 tsp |
| Turmeric Powder | 1/4 tsp |
| Jaggery | 2 tsp, grated |
| Green Chilies | 2, chopped |
| Salt | To taste |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4 grams |
| Carbohydrates | 18 grams |
| Fat | 6 grams |
| Fiber | 4 grams |
| Sodium | 150 mg |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serving Size: 2 servings
Instructions:
-
Preparation:
- Begin by preparing all the ingredients. Wash and chop the arbi (colocasia) leaves, and soak the gram dal (chana dal) and peanuts in hot water for about 30 minutes.
- Slice the dry coconut thinly, chop the green chilies, and grate the jaggery.
-
-
Cooking the Dal and Peanuts:
- In a pressure cooker, add the soaked gram dal (chana dal), peanuts, and 1/4 cup of water.
- Season with salt and cook for 3-4 whistles. Once done, turn off the gas and allow the pressure to release naturally.
-
Sautéing the Spices:
- While the dal and peanuts are cooking, heat 1 tsp oil in a pan over medium heat.
- Add the mustard seeds and cumin seeds. Once they begin to splutter, add the asafoetida (hing) and turmeric powder. Stir for about 10 seconds to release the aroma of the spices.
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Cooking the Arbi Leaves:
- Add the chopped green chilies and arbi leaves to the pan.
- Stir in the dried mango powder (amchur), jaggery, and salt.
- Mix well, and let the arbi leaves cook until they become soft and tender, about 8-10 minutes.
-
Combining the Ingredients:
- Once the arbi leaves are cooked, add the cooked gram dal and peanuts to the pan.
- Stir everything together and bring it to a gentle boil. Allow it to cook for another 5-7 minutes, letting all the flavors meld together.
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Serving:
- Once done, turn off the heat and transfer the Aloochi Bhaji to a serving dish.
- Serve hot with Khandeshi Dal and Bhakri for a traditional Maharashtrian meal. This curry also pairs wonderfully with chapati or steamed rice.
Tips:
- For a more flavorful dish, you can add a pinch of garam masala or a few curry leaves during the cooking process.
- If you don’t have dry coconut, you can use fresh grated coconut or coconut powder as a substitute.
- Adjust the jaggery to suit your taste. You can increase or decrease the sweetness based on your preference.
This simple yet flavorful Aloochi Bhaji is a perfect representation of authentic Maharashtrian cuisine. Whether you’re enjoying it as part of a festive meal or packing it for lunch, this dish will surely add a nutritious and satisfying touch to your table. The combination of tender arbi leaves, crunchy peanuts, and the sweetness from jaggery makes it a delightful treat for the senses.
