Aluchi patal Bhaji

Aluchi Bhaji in Marathi Time: 25 minutes Yield: 7 to 8 small bowls (enough for 3 to 4 persons) I ngredients: 7 to 8 Alu Leaves, medium s...

Aluchi Bhaji in Marathi

Time: 25 minutes
Yield: 7 to 8 small bowls (enough for 3 to 4 persons)

aluchi patal bhaji, aluvadiIngredients:
7 to 8 Alu Leaves, medium size (Colacasia/Taro leaves)
3 to 4 tbsp Peanuts
2 to 3 tbsp Chana dal
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/8 tsp turmeric powder, 1/4 tsp red chili powder
3 tbsp besan
1 tsp tamarind
2 tsp Goda masala
2 tsp jaggery
Salt to taste

1) Soak peanuts and chana dal for 2 hours. Then pressure cook upto 1 or 2 whistles.
2) Soak tamarind in 1/2 cup warm water for 10 minutes. Squeeze the tamarind and extract the juice.
3) Wash and pat dry alu leaves. Separate the stems and peel them. Finely chop the leaves and peeled stems.
4) Heat oil in a kadai. Prepare tadka by adding mustard seeds, hing, turmeric powder and red chili powder. Add chopped Alu leaves and chopped stems. Add 1/2 tsp salt. Cover and cook for 6 to 7 minutes to soften the alu leaves. Sprinkle little water if alu leaves become dry.
5) Add tamarind juice and cook for another 3 to 4 minutes. Mix 1/2 cup water and 3 tbsp besan in a bowl without any lumps. Add this mixture to kadai and mix well.
6) Add cooked chana dal and peanut. Add water to adjust the consistency (not too thick not too thin).
7) Add goda masala, jaggery, little salt. Boil till besan cooks.
Serve hot with white rice or Millet roti (bhakari)

1) Chopped Alu leaves can be pressure cook to save time.
2) Traditionally, Ambat Chuka (green sorrel) is used to give sour taste to this curry. If you want, you may use 1/4 to 1/2 cup of chopped ambat chuka. But then, do not add tamarind or add in very little amount after checking the taste. Otherwise, curry would taste very sour.
Additionally, 1/2 small raddish can be use.
3) Fresh coconut slices can be added alongwith peanuts.
4) Adjust the seasoning according to your taste


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Post a Comment Default Comments

  1. Thank You ! I finally found a recipe for Alu chi bhaji that had ambat chuka !

  2. great site, it would be even better if the recipes were in a vaila ble in a printer friendly format as well.

  3. Thanks...I made alu chi bhaji for the first time! following this receipe. It tastes amazing! thanks again....only one thing would like to know more that is alu causes irritation (khajra alu). what is to be done about it!

    Dr. Sucheta

  4. Thank you Dr. Sucheta

    To avoid irritation, choose Alu which has black stems. Also, tamarind helps to reduce the irritation.

  5. Hello,

    Thanks for helping with the choice of alu. Will keep this in mind next time. Planing to make it again on Akshay tritiya, along with masalebhat, obviously with your recipe. Will be making that for the first time too. Can you please provide recipe for puranachi poli too! Wish to make it along-with.

    Dr. Sucheta

  6. Hello,

    Thanks for the suggestion on selection of alu. Will keep it in mind next time. Planning to make it again on Akshay Tritiya,Along with Malaslebhat(obviously using your recipe)for the first time and purnachi poli. Can you please provide the recipe for purnachi poli also!


    Dr Sucheta

  7. Hello Dr. Sucheta

    Thanks for your comment. Menu for Akshay tritiya sounds perfect.

    Click here for Pooranpoli recipe

  8. Hello Vaidehi,

    Made pooranpoli, aluchi bhaji, masale bhat, katachi aamti, batata bhaji,coconut chutney, kakdichi koshimbir...needless to say with the given recipes....All of them turned out excellent...esp. masalebhat ! thanks again!

    I admire the way you have given the recipes in simple words with excellent details regarding the quantity of each ingredient to be added...leaving behind hardly any scope of mistake.

    Can I have recipe for shev-bhaji and undhiyu too.

    Dr Sucheta


    Dr. Sucheta

  9. Hi Sucheta

    thank you so much for such a lovely comment. I will post shev-bhaji and undhiyo. But it will take some time :)

  10. This will be my first attempt at aluchi bhaji, seems fairly simple. Adding chopped garlic to the tempering might be a good idea. Will give it a try. Thanks!

  11. excellent piece of information, I had come to know about your website from my friend kishore, pune,i have read atleast 8 posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanx a lot once again, Regards, akshaya tritiya 2014



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