Aluchi Patal bhaji (Tender Colocasia Leaves Curry/ Alva Paana Gashi with Peanuts.

"Aluchi Patal bhaji (Tender Colocasia Leaves Curry/ Alva Paana Gashi with Peanuts" ... Aluchi Bhaji is a traditional dish from Maharashtrian Cuisine prepared with addition of peanuts ... I prepared this dish with a few variations by adding on Hogplums and chana dal with the addition of spice … a sort of mix and match of Maharashtrian dish Aluchi bhaji and our very own GSB Konkani Saraswat dish Alvati ... tastes great served either with rice or chapati/ roti … Yummilicious .... 

** Colocasia leaves/ Taro leaves/ Arvi ka patta/ Alva paana or Patrade paana 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 and available in large, medium and small sized. While the tender one’s are used in the preparation of curries, the larger and thicker leaves are mostly used in the preparation of vadi/ patrado/ steamed spirals that a favorite among most amchies.

** The stems of the leaves called venti in konkani and the roots of the leaves are called alvamande/ arvi/ taro root. These are also edible and there are plenty of dishes that can be prepared using them. The leaves, stems and 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 already shared before. The only warning I want to give is be careful while you purchase the leaves and stick to reliable sources. I have shared plenty of tips on each post for preparation of that particular curry, however if you still have some doubts or query, just drop in a comment and I will get back soon. 

** Here is my own adaption of "Aluchi Patal bhaji (Tender Colocasia Leaves Curry/ Alva Paana Gashi with Peanuts" ... my style ...

** Ingredients :

Peanuts/ Ground Nuts/ Shengdana/ Kadlo : 1 cup

Chana Dal/ Bengal Gram Dal : 1 cup

Hog plum/ Ambado : 3

Tender Colocasia Leaves/ Alva paana/ Aluchi bhaji patta : about 25

Jaggery/ Gud/ Goda : one large lemon sized ball grated.

Green Chilles/ Tarni Mirsanga/ Hari Mirchi : 4 – 5

Ginger/ Alle'/ Adrak : 1.5 inch piece

Salt/ Namak/ Meeta : to taste

** For Masala to be Ground :

Coconut/ Soyi/ Nariyal : 1 heaped cup freshly grated

Red Chilly Powder/ Mirsange Pitti/ Mirchi tikkat : 2-3 tsp

Goda Masala Powder or Gram Masala Powder : 1 tsp

** For Tempering/ Seasoning/ Tadka/ Pannaka :

Mustard Seeds/ Sasam/ Rai : 1 tsp

Methi/ Fenugreek Seeds : 1/4 tsp

Curry Leaves/ Kadit Patta/ Karbevu : 10-12 fresh ones.

Oil/ Tela/ Tela : 1 tsp

** Soak peanuts overnight in plenty of water. Drain and rinse well under running water the next day and put in a colander to drain excess water.

** Wash the chana dal in plenty of water and rrain 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 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.

** Note : You can check out the picture collage above for the same.

** 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 2-3 whistles, lower the heat and cook for another 5 minutes. Do not add excess water, just enough for all the ingredients to get cooked.

** Remove and keep it aside to cool on its own. 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.

** Grind 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.

** Add the ground masala, hog plum, grated jaggery, to the cooked ingredients in the vessel and mix well. Add grated ginger and green chillies slit lengthwise along with salt to taste and mix well. Add in more water if necessary to keep a thick consistency. Bring to a boil on medium heat stirring often. 

** When you see bubbles appearing on surface lower the heat to minimum and simmer for a few minutes, say for 5-7 mins. Do not excess water as the curry should be thicker in consistency.

** ** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat oil in a small pan, add mustard seeds and when they crackle add in methi seeds and the curry leaves, fry for a few seconds. Remove and pour this over the simmering curry.

** After seasoning, mix the curry well, remove and keep aside covered for some 15-20 mins for all the flavours to seep in properly. 

"Aluchi Patal bhaji (Tender Colocasia Leaves Curry/ Alva Paana Gashi with Peanuts" is done and ready to be served.  You can serve this hot either with rice or roti/ chapathi, tastes well either way. This is not the traditional Aluchi patal from Maharashtrian cuisine though its close in a few ways. I have made a few changes and cooked it the saraswat way of cooking as per my family requirement, nevertheless tastes awesome. I will soon share the traditional patal bhaji too, do keep a keen watch out for the same.