Monday, August 7, 2017

Tender Colocasia Leaves Curry With Peanuts.


"Alu chi bhaji / Tender Colocasia Leaves Curry" ... Prepared this with the addition of Peanuts, Hogplums and chana dal with the addition of ginger … A mix and match of  Maharashtrian dish Alu chi bhaji and our very own Konkani Saraswat dish Alvati ...  yummy dish that goes great both with rice and chapati … Yumz ...


Colocasia leaves / Taro leaves / Arvi ka patta are available all round the world and are loved by most Indians specially people belonging to southern parts of India. These leaves are heart shaped, bright to deep green in colour. While the tender one’s are small in size and used in the making curried, the larger and thicker leaves are mostly used In the preparation of vadi / patrado / steamed spirals. The stems of the leaves called venti and the roots of the leaves called alvamande / arvi are also edible and many dishes are prepared with the same. The leaves, the stems and the roots all have immense health benefits and are loaded with vitamins but they should never be consumed raw as they have itching property. They have to be cooked properly before consumption. Also tamarind is used in preparing which is said to cut off its irritating properties. I will not run into much of the details about the various dishes prepared with them, you just have to use the search option of my blog and you will get many dishes of the stems, leaves and roots. Go ahead and enjoy the same.


Ingredients :
Peanuts / Ground Nuts / Shengdana : 1 cup 
Chana Dal / Bengal Gram Dal : 1 cup
Hog plum / Ambado : 3
Tender Colocasia Leaves / Alva pana / Aloo bhaji patta : about 25
Jaggery / Gud : one large lemon sized ball grated.
Green Chilles : 4 – 5 
Ginger : 1.5 inch piece
Salt to taste

For Masala :
Coconut : 1 heaped cup freshly grated
Red Chilly Powder : 2 tsp
Goda Masala Powder : 1 tsp 

For Tempering :
Mustard Seeds / Sasam / Rai : 1 tsp
Methi / Fenugreek Seeds : 7-8 seeds
Curry Leaves / Kadit Patta : 10 – 12
Oil : 1 tsp

** Soak peanuts overnight in plenty of water. Rinse well the next day.

** Wash the chana dal in plenty of water. Drain off excess water.

** Cut off the stems and partially remove the thicker veins of the colocasia leaves. Wash the leaves well with water to remove the dirt if any. Chop the alva pana / tender colocasia leaves finely. String the stems to remove the dark outer layer skin fully and then cut them into small cubes. Wash both the chopped leaves and the chopped stems together under running water till well washed and drain off excess water. 

** Put the chopped leaves, chopped stems along with peanuts and chana dal in a pressure cooker with enough water and pressure cook on medium heat to 2 whistles, lower the heat and cook till another whistle. Do not add excess water, just enough for all the ingredients to get cooked.

** Grind the coconut along with chilly powder and goda masala to a fine paste. If not using hogplums add in a small lemon sized ball of tamarind while grinding. I have not added tamarind as I used hogplums.

** When the pressure from the cooker pan get released on its own and you are able to open the lid, gently open the lid and pour the contents into a vessel. 

** Add in the hog plum, grated jaggery, ground masala and mix well. Bring all to a boil. Now lower the heat to medium and cook for a few minutes.

** Add in the grated ginger and green chillies slit lengthwise to the curry along with salt to taste and mix well. Further cook for 5-7 mins. Do not add in more of water as the curry should be thick in consistency. 

** For Tempering : Heat the oil in a small pan, when hot add in the Mustard seeds and when they begin to splutter add in methi seeds and the curry leaves, fry for a few seconds. Pour this over the simmering curry.

** Remove the curry from fire and keep aside covered for some 15-20 mins for all the flavours to seep in properly. Serve hot with rice or roti.

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