Aluchi Paatal Bhaaji is a delicious gravy vegetable made using colocassia leaves and raw peanuts. It is sweet and sour in taste and is a no onion no garlic dish.
This vegetable is made in Maharashtra in the monsoons when the colocassia leaves are available in abundance. The style of preparation may vary slightly in different regions, but the overall taste is on the sweet and sour side!
For some more such traditional dishes, do take a look at the following recipes too….
- Alucha Phatphata
- Hrushi Chi Bhaaji
- Korala Vaalaachi Bhaaji
- Mugaa Aambat
- Mugaacha Birda
- Kaarlyaa Saglein
- Taushe Saglein
Colocassia Leaves/Alu are used to make delicious Fritters too. Check out the following links for the same….
- Aluvadi (Colocassia Leaves Fritters In Maharashtrian Style)
- Patravade (Colocassia Leaves Fritters In NKGSB Style Of Karwar
Prep Time : 35 min
Cooking Time : 20 min
Serves : 6
Cup Used : 200 ml
- 2 bunches Colocassia Leaves (36 leaves approx)
- 1-2 Sweet Corn Cobs (cut into 1 1/2″ slices)
- 1/4 cup Raw Peanuts
- 4 tbs Jaggery
- Salt To Taste
For The Tamarind Pulp :
- 2 tsp Tamarind
- 1/2 cup Water
To Be Ground To A Paste :
- 3/4 cup Fresh Grated Coconut
- 4-5 Green Chillies
- 2 tsp Cumin Seeds
For The Tempering :
- 2 tbs Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- To make Aluchi Paatal Bhaaji, soak the raw peanuts overnight in sufficient water.
- Break away the stems from the colocassia 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 well. Drain out all the water and chop finely the colocassia leaves and it’s peeled stems.
- Peel the corn cobs and cut into pieces of 1 1/2″ thickness.
- Place the peanuts in a pressure cooker container and add little water to it. Place the corn slices over it.
- Next, transfer the chopped colocassia leaves to another pressure cooker container and add very little water to it.
- In a large pressure cooker, place the container containing peanuts and corn at the bottom and one with the leaves on the top and cover with a lid.
- Pressure cook for 6 whistles on high heat. Open the cooker only when the pressure releases naturally.
- In the meantime, soak the tamaraind in a little extra quantity hot water than equal and extract it’s pulp by squeezing it with fingers once it cools down.
- Grind the coconut, green chillies and cumin seeds to a fine paste using water as required.
- In a pan, heat oil and add mustard seeds to it. As soon as they splutter, add the asafoetida.
- With a ladle mash slightly the cooked leaves and add to the above tempering.
- Add the peanuts and corn as well and bring it to a boil.
- Add to it the ground coconut paste, Jaggery, tamaraind pulp and salt to taste. Mix and bring to a boil once again.
- Next, lower the heat and simmer for a few minutes. Switch off the heat and transfer to a serving bowl.
- Serve this delicious Aluchi Paatal Bhaaji with some pulkas and daal rice.