ALUCHI PATAL BHAJI / ALUCHE PHATPATE

ALUCHI PATAL BHAJI / ALUCHE PHATPATE

INGREDIENTS

Aluchi paane / colocasia leaves shredded	4 nos / 2 big cups
Ambat chukka / green sorrel shredded	1 small cup
Besan / chick pea flour	1 – 1 ½ tbsp
Mula / white radish sliced in roundels	8  – 10 nos.
Shengdane / peanuts soaked	8  – 10 nos.
Dry coconut sliced	8 – 10 nos.
Chana dal / split Bengal gram soaked	1 – 1 ½ tsp
Imli / tamarind pulp	2 tbsp
Jaggery	1 tbsp
Salt	T.T.
TADKA
Oil	2 tbsp
Haldi	¼ tsp
Chilli pdr	½ tsp
Heeng	¼ tsp
Curry leaves	1 sprig

METHOD:

1.       Apply oil on your hands before handling alu leaves as your hands will get scratchy. Pick the leaves of the ambat chukka.

2.       Wash the alu leaves, cut out the stems. Finely shred the leaves. String the stems and cut them fine. Also shred the ambat chukka.

3.       Soak chana dal and whole peanuts separately for 3 – 4 hrs.

4.       Pressure cook both the leaves with little water till tender. Also pressure cook all together the peanuts, dry coconut slices and soaked chana dal.

5.       Mash the cooked leaves well. Dilute the besan in a little water and add to the mashed leaves.

6.       Add to it salt, chilli pdr, tamarind pulp and jaggery.

7.       Heat oil, add heeng, haldi and curry leaves. Add in the cooked peanuts, sliced coconut and chana dal. Sauté and pour in the cooked leaves.

8.       Add little water and bring to boil. Check seasonings, it should be sweet sour. Serve with chapatti or rice.