अळूची पातळ भाजी | Aluchi Patal Bhaji | Sanjeev Kapoor Khazana
257.1 هزار بار بازدید -
4 سال پیش
-
A tangy and sweet Maharashtrain
A tangy and sweet Maharashtrain bhaji prepared with colocasia leaves, a.k.a Arbi!
ALUCHI PATAL BHAJI
Ingredients
2 bunch tender colocasia leaves (alu) with stems
½ medium white radish (mooli)
¼ cup soaked Bengal gram (chana dal)
¼ cup soaked raw peanuts
2-3 green chillies, broken
2 tbsps gram flour (besan)
2 tsps chopped jaggery
2 tsps tamarind pulp
Salt to taste
Tempering
1½ tbsps ghee
¼ tsp fenugreek seeds (methi dana)
1 tsp mustard seeds
¼ tsp asafoetida (hing)
¼ tsp turmeric powder
Method
1. Peel the colocasia stems, make a cut in the centre to separate the leaves and the stems. Shred the leaves and finely chop the stems. Peel and slice the white radish.
2. Transfer the colocasia leaves and white radish into a pressure cooker, add Bengal gram, peanuts, green chillies and ½ cup water. Cover and cook under pressure till 3 whistles are given out.
3. Open the cooker once the pressure has reduced completely, transfer into a deep pan.
4. Add gram flour, mix and cook for 1-2 minutes. Add 1½ cups water, mix and cook till the mixture comes to a boil.
5. Add jaggery, tamarind pulp and salt and mix well. Cook for 1-2 minutes and take the pan off the heat.
6. For the tempering, heat ghee in a small tempering pan, add fenugreek seeds, mustard seeds and let them splutter. Add asafoetida, ¼ tsp turmeric powder and mix. Pour the tempering into the cooked mixture. Mix and transfer into a serving bowl. Serve hot.
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ALUCHI PATAL BHAJI
Ingredients
2 bunch tender colocasia leaves (alu) with stems
½ medium white radish (mooli)
¼ cup soaked Bengal gram (chana dal)
¼ cup soaked raw peanuts
2-3 green chillies, broken
2 tbsps gram flour (besan)
2 tsps chopped jaggery
2 tsps tamarind pulp
Salt to taste
Tempering
1½ tbsps ghee
¼ tsp fenugreek seeds (methi dana)
1 tsp mustard seeds
¼ tsp asafoetida (hing)
¼ tsp turmeric powder
Method
1. Peel the colocasia stems, make a cut in the centre to separate the leaves and the stems. Shred the leaves and finely chop the stems. Peel and slice the white radish.
2. Transfer the colocasia leaves and white radish into a pressure cooker, add Bengal gram, peanuts, green chillies and ½ cup water. Cover and cook under pressure till 3 whistles are given out.
3. Open the cooker once the pressure has reduced completely, transfer into a deep pan.
4. Add gram flour, mix and cook for 1-2 minutes. Add 1½ cups water, mix and cook till the mixture comes to a boil.
5. Add jaggery, tamarind pulp and salt and mix well. Cook for 1-2 minutes and take the pan off the heat.
6. For the tempering, heat ghee in a small tempering pan, add fenugreek seeds, mustard seeds and let them splutter. Add asafoetida, ¼ tsp turmeric powder and mix. Pour the tempering into the cooked mixture. Mix and transfer into a serving bowl. Serve hot.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
#SanjeevKapoor #AluchiPatalBhaji
4 سال پیش
در تاریخ 1399/05/02 منتشر شده
است.
257,144
بـار بازدید شده