Alu, a Marathi word for Colocassia / Tarro leaves. This is a unique monsoon vegetable, unavailable throughout the rest of the year. These leaves are of two types, Vadicha Alu (for making fritters / savoury cakes) and Bhaajicha Alu (bhaaji i.e vegetable… for making a gravy vegetable which I have presented here). The leaves of vadicha alu are bigger in size than the ones of bhaajicha alu. Though in rare cases you might find large leaves of bhaajicha alu, like I did. In that case, just increase the mentioned ingredients by just a little quantity.
In Maharashtra you will find that, generally this vegetable is prepared using boiled peanuts and without the ground coconut paste. The recipe I have presented here is from a particular community of Maharashtra. So, the taste differs a bit in both recipes. But, both ways it tastes delicious!
If you like such dishes, do take a look at the following recipes too….
3. Aaloo Methi
5. Masoor Pulao
Here’s the recipe for Alucha Phatphata with dry black peas…
- 2 bunches Colocassia / Tarro leaves (Bhaajicha Alu) …. Small Leaves
- 1/4 cup Black Dry Peas (Kaale Vaataane)
- 1 1/2 cups Water (For cooking the vegetable)
- 1 tsp Turmeric Powder
- 1 1/2 tsp Bedgi Red Chilli Powder
- 2 tbs Jaggery ….. To be adjusted as per preference
- 2 tsp Tamarind pulp
- 1 tbs Chickpea Flour (Besan)
- Salt to taste
- 1 1/2 cups water for gravy
To Be Ground To A Paste :
- 1/2 cup Fresh Grated Coconut
- 3/4 tsp Cumin Seeds (Jeera)
For The Tempering :
- 2 tbs Oil
- 1/4 tsp Asafoetida
- 6 Garlic Cloves…. Roughly crushed
- To make Alucha Phatphata, first soak the dry black peas overnight in sufficient water.
- Break away the stems from the leaves and lightly peal the outer layer of the stems. Do not discard the stems.
- At the time of cooking the vegetable, rinse the colocassia leaves as well as the stems and the soaked black peas well.
- Drain out all the water and chop finely the colocassia leaves and it’s peeled stems.
- Transfer them along with the soaked black peas to a pressure pan and add the mentioned quantity of water for cooking. Cook for about 6 whistles on high flame and then for further 5 minutes on low flame.
- In the meantime, grind together the grated coconut and cumin seeds using sufficient water to get a smooth paste.
- Add to it the besan and mix well.
- Open the pressure pan, and add to it the water mentioned for the gravy.
- Also add the turmeric powder, red chilli powder, tamarind pulp, jaggery, coconut paste and salt to taste.
- Mix well and bring to a boil. Reduce the heat and check the seasoning. Adjust salt or any other ingredient as per preference. The taste should be slightly sour and sweet and the consistency a bit medium thick.
- Switch off the heat and set aside.
- Heat a kadhai for tempering. Add the oil to it.
- When the oil heats up, add the asafoetida powder and the crushed garlic. Saute till the garlic is slightly browned.
- Add this sizzling tempering to the cooked vegetable and immediately shut the lid on top. Set aside for a while so that the garlic flavour seeps into the vegetable.
- Serve this delicious and nutritious Alucha Phatphata with hot phulkas and some steamed rice and Daalichi Aamti.
- Do serve some Aappe Aamle Lonche and some fried Sukkya Dhahyatlya Mirchya by the side to complete the monsoon menu!