Aluchi Bhaji – Maharashtrian Style Colocasia Leaves Curry
Introduction:
Aluchi Bhaji, a traditional Maharashtrian dish, is a flavorful curry made with Colocasia leaves (also known as Arbi or Aloo leaves), which are packed with nutrients. This rustic curry has a delightful combination of sweet, sour, and savory flavors, and is often part of festive meals across Maharashtra. It is a vegetarian, no-onion, no-garlic dish, making it perfect for occasions where such restrictions apply.
What makes this curry particularly unique is its use of a variety of aromatic spices, including cumin, mustard seeds, dry mango powder (amchur), and jaggery, which bring out a rich, tangy taste. Despite being quite simple to prepare, this dish does require a bit of attention when handling the Colocasia leaves, as they can sometimes cause itching. To avoid this, ensure you buy fresh leaves from a reputed seller, or better yet, grow your own at home!
This hearty and wholesome curry is often served alongside Phulka (soft whole wheat rotis), Matki Chi Usal (sprouted moth bean curry), and Kanda Kairichi Chutney (onion and tamarind chutney), making for a delicious Maharashtrian meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Colocasia Leaves (Arbi) | 50 grams, cleaned and finely chopped (including tender stems) |
| 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 |
| Oil | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Dry Coconut (Kopra) | 7 slices, thinly sliced |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Jaggery | 2 teaspoons, grated |
| Green Chillies | 2, slit |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2-3
Instructions:
-
Prepare the Ingredients:
- Begin by getting all the ingredients ready. Chop the Colocasia leaves and stems finely. Soak the chana dal and raw peanuts in hot water for about 30 minutes.
-
Cook Chana Dal and Peanuts:
- In a pressure cooker, add the soaked chana dal, peanuts, a pinch of salt, and 1/4 cup of water. Close the lid and cook for 3-4 whistles. After the pressure releases, set it aside.
-
Tempering the Spices:
- Heat 1 teaspoon of oil in a pan. Add the mustard seeds and allow them to splutter. Once they splutter, add cumin seeds and fry for a few seconds.
- Add a pinch of asafoetida (hing), turmeric powder, and green chillies. Stir everything together, allowing the spices to release their fragrance.
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Cook the Colocasia Leaves:
- Now add the chopped Colocasia leaves and tender stems. Stir them well, ensuring they mix with the spices.
- Add amchur (dry mango powder), grated jaggery, dry coconut slices, and salt to the pan. Mix everything thoroughly.
-
Simmer and Cook:
- Saute the mixture until the Colocasia leaves soften and cook through (approximately 8-10 minutes). Ensure the leaves are tender before moving on to the next step.
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Combine and Boil:
- Add the cooked chana dal and peanuts to the pan, and give it a brisk boil for 3-4 minutes, allowing the flavors to meld together.
-
Taste and Adjust:
- Taste the curry and adjust the salt as necessary. If you prefer a little more sweetness, you can add a pinch more jaggery at this point.
-
Serve:
- Turn off the heat and your Aluchi Bhaji is ready! Serve it hot with freshly made Phulka, a bowl of Matki Chi Usal, and a dollop of Kanda Kairichi Chutney for a complete Maharashtrian feast.
Tips for the Perfect Aluchi Bhaji:
- When handling Colocasia leaves, wear gloves or wash your hands thoroughly after handling them to avoid any irritation caused by the oxalates in the leaves.
- If the Colocasia leaves seem too tough, you can blanch them for a couple of minutes before chopping them.
- Adjust the jaggery to suit your taste; some prefer a sweeter dish, while others enjoy a more balanced flavor.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
| Sugars | 5 g |
| Vitamin A | 15% of Daily Value |
| Vitamin C | 25% of Daily Value |
| Calcium | 4% of Daily Value |
| Iron | 10% of Daily Value |
Conclusion:
Aluchi Bhaji is a flavorful, nutritious curry that embodies the essence of Maharashtrian cuisine. With the earthy taste of Colocasia leaves complemented by the richness of peanuts, chana dal, and a blend of spices, this dish is perfect for a wholesome, comforting meal. Whether served for lunch or as part of a festive meal, this curry is sure to impress with its balance of flavors and textures.
