Sanjeev Kapoor : Aaluch Patal Bhaji

Preparation Time : 10-15 minutes

Cooking Time : 15-20 minutes

Servings : 4 Persons

Main Ingredient : Colocassia leaves (arbi ke patte)

Ingredient Quantity

• Colocassia leaves (arbi ke patte),shredded 8
• Split Bengal gram (chana dal),soaked 1/4 cup
• Salt to taste
• Tamarind pulp 3 tablespoon
• Olive oil 3 tablespoon
• Mustard seeds 1/2 tablespoon
• Curry leaves 5-6
• Asafoetida a pinch
• Fenugreek seeds (methi dana) 1/2 tablespoon
• Garlic,peeled & finely chopped 4-5 clove
• Chilli,chopped 4-5
• Turmeric powder 1/2 teaspoon
• Gram flour (besan) 3 tablespoon
• Raw peanuts 1/4 cup
• Jaggery (gur),grated 1 tablespoon
• Coconut,scraped 1/2 cup

METHOD

• Heat olive oil in a pan. Add mustard seeds, curry leaves, asafoetida, fenugreek seeds, garlic and sautp for one minute. Add green chillies, turmeric powder and sautp for half a minute. Add besan, mix and sautp for a minute. Add the boiled mixture and half a cup of water if required. Adjust salt and stir. Add raw peanuts and adjust water. Cook for five minutes and add grated jaggery. Bring to a boil again and add the remaining tamarind pulp and mix. Add coconut and some more water if required and cook on medium heat for half an hour, stirring occasionally. Serve hot.