Aluchi Bhaji Recipe – Maharashtrian Style Colocasia Leaves Curry
Introduction:
Aluchi Bhaji, a traditional Maharashtrian delicacy, celebrates the unique flavors of colocasia (arbi) leaves cooked to tender perfection with a blend of earthy chana dal, crunchy peanuts, and aromatic spices. This high-protein, vegan dish makes an excellent addition to your lunch menu, especially when served alongside a comforting Phulka, spicy Matki Chi Usal, and tangy Kanda Kairichi Chutney.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia Leaves (Arbi) | 50 grams, leaves and tender stems, cleaned and finely chopped |
| Raw Peanuts (Moongphali) | 1/4 cup, soaked in hot water for 30 minutes |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons, soaked in hot water for 30 minutes |
| Sunflower Oil | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Dry Coconut (Kopra), thinly sliced | 7 pieces |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Jaggery, grated | 2 teaspoons |
| Green Chillies, slit | 2 |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 15 g |
| Protein | 5 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sodium | 10 mg |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by preparing all ingredients. Soak the chana dal and peanuts in hot water for at least 30 minutes. Drain them once soaked. |
| 2 | Place the soaked chana dal and peanuts with 1/4 cup water and a pinch of salt in a pressure cooker. Cook on medium heat for 3 to 4 whistles. Once done, turn off the heat and allow the pressure to release naturally. Set aside the cooked dal and peanuts. |
| 3 | Heat sunflower oil in a large pan over medium heat. Add mustard seeds, and once they start to splutter, add cumin seeds. Follow with asafoetida, turmeric powder, and slit green chilies, sautéing briefly until fragrant. |
| 4 | Add the chopped colocasia leaves and tender stems to the pan, stirring well. Sprinkle in the amchur, jaggery, salt, and sliced dry coconut, combining everything evenly. Sauté for about 10-15 minutes, stirring occasionally, until the leaves become soft and cooked through. |
| 5 | Once the leaves have softened, add the cooked chana dal and peanuts. Mix well and let everything simmer for a few more minutes to allow the flavors to meld. Adjust salt if needed. |
| 6 | Turn off the heat. Serve the Aluchi Bhaji warm with Phulka, Matki Chi Usal, and Kanda Kairichi Chutney for a traditional Maharashtrian meal. |
This Aluchi Bhaji recipe offers a delightful and authentic taste of Maharashtra, with the colocasia leaves delivering a slightly earthy flavor that complements the richness of coconut and the subtle sweetness of jaggery.
