A typical Maharashtrian dish prepared by using Colocasia leaves, have very tangy, sweet and spicy flavor of combination.
For the patra leaves gravy
2 Cup (32 tbs), washed, dried and chopped (Patra leaves)
1 Cup (16 tbs) (To boil colocasia/taro leaves)
1⁄2 Teaspoon (Methi seeds)
2 Tablespoon (Besan)
2 Medium, chopped
For the tempering
1 Teaspoon (Jeera)
1 Tablespoon, chopped (Lasun)
Red chili powder
1 Tablespoon, soaked in a little water for 4 hours
1 Tablespoon, soaked in a little water for 4 hours (Split chickpeas)
1. Take a pot of boiling water, add methi seeds and the washed and chopped taro leaves. Cover and boil for about 10 minutes over medium heat.
2. Into a blender, add the taro leaves along with the water. Blend to a puree. Set aside.
3. To the prepared puree, add chickpea flour, chopped green chilies, stir and mix well.
4. Heat a pan with a tbsp of oil, add cumin seeds. When they sizzle add chopped garlic and cook until it changes color slightly.
5. Pour the prepared patra leaves puree along with a little water.
6. Add red chili powder, garam masala and the soaked chana dal and peanuts along with the water.
7. Add tamarind pulp, jaggery and salt to taste. Stir to mix everything well. Cover and let it simmer over medium heat for 10 minutes.
8. Serve the aluchi bhaji with chapati, phulka or rice.
Essentially, you will find this Colacasia Leaves Gravy served in Maharashrian weddings in India. The gravy has a nice tangy, sweet and spicy flavor that just feels nice on the palate. Serve hot with rice and enjoy. And by the way, Madhura has done a good job of explaining the dish here in the video.