Alu Chi Bhaji (Maharashtrian Colocasia Leaves Curry)

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Soak the peanuts, chana dal and coconut slices in 1 cup hot water for 20 minutes.
2. Rinse the colocasia leaves and pat dry. Cut off the stems and set aside 6 stems for the curry.
3. Shave off the thick veins from the back of each leaf. Stack 4 leaves, roll tightly and slice thinly; repeat with the remaining leaves.
4. Peel the reserved stems, then slice thinly and dice small.
5. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add the leaves, stems and green chili and sauté until the leaves wilt and shrink.
6. Add half the salt, cover and cook on medium heat for 2 to 3 minutes.
7. Add half of the 3½ cups hot water and mix well. Cover and cook on low-medium heat for 10 minutes, then whisk.
8. Drain the soaked peanuts, chana dal and coconut and add to the pan. Cover and cook on low-medium heat for 5 minutes.
9. Uncover and bring to a boil. Check that the chana dal is cooked: a piece should break easily when pressed between fingers.
10. Add the coriander powder and remaining salt.
11. Mix the tamarind, jaggery and besan with ½ cup water until smooth. Add to the pan and whisk until smooth.
12. Add the remaining hot water to thin the curry. Cook on medium heat, stirring occasionally, until it comes to a gentle boil.
13. For the tadka, heat 1 tablespoon oil in a small pan over medium heat and add the mustard seeds. When they pop, lower the heat and add the hing and garlic. Add the curry leaves, turmeric and red chili powder and cook about 1 minute, until the garlic is golden and aromatic. Turn off the heat.
14. Pour the tadka into the curry and mix well. Cook uncovered on medium heat for 2 to 3 minutes, until it bubbles rapidly. Turn off the heat.

Summarized from Ministry of Curry's video. Watch it for the details.

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