Alu chi Bhaji (Colocasia Leaves Gravy)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 15-20 Colcasia Leaves. Separate stems from leaves. These variety of leaves that are used for gravy are light green in color and smooth in texture and stems are brown in color.The other variety is more darker and rough in texture and Stems are green in color. The darker variety is used for making Alu Vadi.
  • 150 grams lima beans. Soak them for 4-5 hours before use.
  • 4 tsp Malvani Masala
  • 1 large sized onion chopped into cubes
  • ½ cup fresh coriander
  • ¼th cup grated dried coconut
  • ¼th tsp turmeric powder
  • 7-8 cloves of garlic
  • 1 tbsp jaggery
  • 1 marble sized tamarind ball
  • For tempering: 4-5 cloves of garlic (crushed)
  • For tempering: ¼th tsp asafoetida powder
  • Cooking Oil
  • Salt
Instructions
  1. Peel off the hard outer cover from the stems.
  2. Roughly chop colcasia leaves and stems and put them in pressure cooker container.
  3. In second container put Lima beans and ¾th cup water.We will put both the containers in a pressure cooker.Pressure cook on medium heat until 1 whistle.
  4. Meanwhile we will make a masala paste.Dry roast grated coconut in a pan.Dry roast until coconut turns brown.
  5. Add 2 tbsp Oil in a pan.Add garlic.As garlic turns brown, add chopped onions .Fry until it becomes tender.
  6. As Onion turns soft, add fresh coriander.Stir it in and turn off the heat.Put dry roasted coconut in grinder jar.Add onion, garlic and coriander. Soaked tamarind and soaked jaggery. Grind into a fine paste. Now make a purée of steamed Colocasia leaves and stems.Grind into a fine purée.
  7. Prep work is done. Let's start.In a pan heat 3 tbsp oil.Add crushed garlic,asafoetida powder,masala paste,turmeric powder. Bhunao. After 2 mins, add Malvani Masala,salt to taste. Bhunao. You may add couple of tbsp of water during bhunao.
  8. Bhunao for 4-5 mins.Oil oozes out at sides.Now add lima beans and Colocasia Purée. Mix .
  9. We will add ¾ th cup water for thicker consistency.Allow gravy to simmer on medium heat.
  10. As gravy comes to boil, turn off the heat and prepare to serve.
  11. Konkani delight- Colocasia gravy can be served with steamed rice or Jowar Bhakri.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/alu-chi-bhaji-colocasia-leaves-gravy/