Alu Chi Patal Bhaji (Alu Cha Fadfada) | Colocasia Leaves Curry
Alu Chi Patal Bhaji also known as Alu Cha Fadfada is a popular comforting traditional Maharashtrian curry made with colocasia leaves.This is a vegan, no onion no garlic (satvik), beginner-friendly, diabetic-friendly, curry recipe.
Ingredients
- 4-5 Aluche Paan ( Arbi Ke Patte) / Colocasia Leaves
- 2-3 tablespoons Besan (Gram Flour)
- 2 tablespoons Raw Peanuts
- 2 tablespoons Chana Dal (Split Chickpeas)
- 3 tablespoons Tamarind Pulp
- 3 tablespoons Jaggery (gul)
- 2 teaspoon Red Chilli Powder
- Salt to taste
For Tadka
- 2 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 6-7 Dry Coconut Flakes
Instructions
- Soak peanuts and chana dal in water for about 4 hours
- Wash and pat dry alu leaves (colocasia leaves)
- Cut the stalk and keep them aside.
- Roll the leaves in bundle and chop them roughly.
- Cut both ends of the stalk and peel the outer layer of the stalk as much as possible.
- Cut them into small pieces.
- Transfer the chopped alu leaves into a pressure cooker.
- Add 2 cups water and pressure cook for 4-5 whistles until the leaves are tender.
- Once the leaves are cooked, discard extra water if any.
- Using back of the spoon or a hand blender, mash the leaves roughly.
- Add besan and mix well. Make sure no lumps remains.
- Add the soaked peantus and chana dal to the leaves.
- Add red chilli powder, salt to taste, tamarind pulp and jaggery. Mix well.
- Let the bhaji (curry) simmer on low to medium flame.
- Add water to adjust the consistency of the bhaji as per your preference.
- Meanwhile, let's make tadka
- Heat oil in pan, add mustard seeds and let them crackle.
- Add cumin seeds, hing, turmeric powder and dry coconut flakes.
- Let the coconut get slightly golden brown in colour.
- Pour this tadka over the patal bhaji (curry).
- Mix well and let the curry come to a boil. Keep on stirring occasionally.
- Check the seasoing and adjust accordingly.
- Alu chi patal bhaji (Alu cha fadfada) is ready.
- Transfer into a serving bowl.
- Serve with chapati, bhakri or rice.
Video
Notes
Important - In market, you get two different varieties of alu leaves (colocasia leaves), one is used only for making this curry and the other is used to make alu vadi (patra). Ask the vendor before purchasing if the leaves are for making bhaji (curry) or vadi and purchase accordingly.