Colocasia Leaves Recipe | Alu Chi Bhaji

Colocasia leaves gravy recipe with step by step photos. This is a tangy and sweet bhaji made with colocasia leaves. Also called as Alu chi patal bhaji. A really delectable and nutritious preparation from the rich Maharashtrian cuisine. Alu is the Marathi word for colocasia leaves or arbi ke patte. Even though the Hindi word ‘alu’ or…

colocasia leaves recipe served in a blue rimmed bowl.

Colocasia leaves gravy recipe with step by step photos. This is a tangy and sweet bhaji made with colocasia leaves. Also called as Alu chi patal bhaji. A really delectable and nutritious preparation from the rich Maharashtrian cuisine.

colocasia leaves recipe served in a blue rimmed bowl.colocasia leaves recipe served in a blue rimmed bowl.

Alu is the Marathi word for colocasia leaves or arbi ke patte. Even though the Hindi word ‘alu’ or ‘aloo’ means potatoes, the pronunciation of both the marathi and hindi words are different. In Marathi ‘alu’ is pronounced as अळू whereas in Hindi its आलू. ‘patal’ means thin. Hence the translation is a thin curry or gravy made from colocasia leaves. The consistency of the gravy is more like the Palak paneer.

This is a very good sabzi and has the flavors of the taro leaves along with a sour and sweet taste. The peanuts and chana dal also add a lot in terms of texture and taste.

The same recipe can be made with spinach leaves, if you do not get colocasia leaves. If you are planning to make this recipe with spinach leaves instead of colocasia leaves, then use 3.5 to 4 cups of chopped spinach leaves.

Since its a no onion no garlic recipe, you can make it for any religious festive occasion.

Tamarind pulp is added in the recipe for taste as well as to get rid of the itching from calcium oxalate crystals present in colocasia. Instead of tamarind pulp, you can also add kokum (garcinia indica).

I had adapted this recipe from a couple of Marathi cookbooks. I had a good number of colocasia leaves growing in the balcony garden, that…

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