#shorts Alu Chi Bhaji (Maharashtrian Colocasia Leaves Curry)

By Ministry of Curry · 40 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 6 aside 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 rest.
4. Peel the reserved stems by hand, then slice thinly and dice small.
5. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add the sliced leaves, stems and green chili and sauté until the leaves wilt and shrink.
6. Add half the salt, mix well, cover and cook 2–3 minutes on medium heat.
7. Add half the hot water, mix well, cover and cook on low-medium heat for 10 minutes. Whisk well.
8. Drain the soaked peanuts, chana dal and coconut and add to the pan. Cover and cook 5 minutes on low-medium heat.
9. Uncover and bring to a boil. Check the chana dal is cooked: a piece pressed between fingers should break easily.
10. Add the coriander powder and the remaining salt.
11. In a small bowl, 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 until it gently boils, stirring now and then.
13. For the tadka, heat 1 tablespoon oil in a small pan over medium heat. Add the mustard seeds and wait for them to pop. Lower the heat, then 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 fragrant. Turn off the heat.
14. Pour the tadka into the curry and mix. Cook uncovered on medium heat for 2–3 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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