Aluchi Bhaji Recipe - Maharashtrian Style Colocasia Leaves Curry
A high protein Maharashtrian Recipes recipe with colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped, raw peanuts (moongphali) - soaked in hot water for 30 minutes, tablespoons chana dal (bengal dal) - soaked in hot water for 30 minutes. Ready in 30 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
12 steps- 1
To begin making the Aloochi Bhaji recipe, get all the ingredients ready and keep them aside
- 2
Soak the channa dal in water for about 1 hour
raw peanuts (moongphali) - soaked in hot water for 30 minutes(1/4 cup)tablespoons chana dal (bengal dal) - soaked in hot water for 30 minutes(2 gram) - 3
Add the chana dal and peanut along with a pinch of salt and 1/4 cup of water in the pressure cooker and cook until you hear 3 to 4 whistles
colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped(50 grams)raw peanuts (moongphali) - soaked in hot water for 30 minutes(1/4 cup)tablespoons chana dal (bengal dal) - soaked in hot water for 30 minutes(2 gram)salt - to taste - 4
Turn off the heat
- 5
Keep aside
- 6
Add the mustard seeds and once they splutter add the cumin seeds
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 7
Add hing, turmeric powder, green chillies and the chopped aluchi leaves and stems, amchur
colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped(50 grams)amchur (dry mango powder)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)green chillies - slit(2) - 8
jaggery, salt, coconut pieces and mix well
dry coconut (kopra) - thinly sliced(7)teaspoons jaggery - grated(2)salt - to taste - 9
Saute until the colocasia leaves soften and get cooked well
colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped(50 grams) - 10
Once cooked, add the cooked chana dal and the peanuts and give it a brisk boil
raw peanuts (moongphali) - soaked in hot water for 30 minutes(1/4 cup)tablespoons chana dal (bengal dal) - soaked in hot water for 30 minutes(2 gram) - 11
Once done, check the salt and adjust to taste and turn off the heat
salt - to taste - 12
Serve Aluchi Bhaji along with Phulka, Matki Chi Usal and Kanda Kairichi Chutney for a delicious sunday lunch
colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped(50 grams)
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Aluchi Bhaji Recipe - Maharashtrian Style Colocasia Leaves Curry
A high protein Maharashtrian Recipes recipe with colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped, raw peanuts (moongphali) - soaked in hot water for 30 minutes, tablespoons chana dal (bengal dal) - soaked in hot water for 30 minutes. Ready in 30 min, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
12 steps- 1
To begin making the Aloochi Bhaji recipe, get all the ingredients ready and keep them aside
- 2
Soak the channa dal in water for about 1 hour
raw peanuts (moongphali) - soaked in hot water for 30 minutes(1/4 cup)tablespoons chana dal (bengal dal) - soaked in hot water for 30 minutes(2 gram) - 3
Add the chana dal and peanut along with a pinch of salt and 1/4 cup of water in the pressure cooker and cook until you hear 3 to 4 whistles
colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped(50 grams)raw peanuts (moongphali) - soaked in hot water for 30 minutes(1/4 cup)tablespoons chana dal (bengal dal) - soaked in hot water for 30 minutes(2 gram)salt - to taste - 4
Turn off the heat
- 5
Keep aside
- 6
Add the mustard seeds and once they splutter add the cumin seeds
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 7
Add hing, turmeric powder, green chillies and the chopped aluchi leaves and stems, amchur
colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped(50 grams)amchur (dry mango powder)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)green chillies - slit(2) - 8
jaggery, salt, coconut pieces and mix well
dry coconut (kopra) - thinly sliced(7)teaspoons jaggery - grated(2)salt - to taste - 9
Saute until the colocasia leaves soften and get cooked well
colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped(50 grams) - 10
Once cooked, add the cooked chana dal and the peanuts and give it a brisk boil
raw peanuts (moongphali) - soaked in hot water for 30 minutes(1/4 cup)tablespoons chana dal (bengal dal) - soaked in hot water for 30 minutes(2 gram) - 11
Once done, check the salt and adjust to taste and turn off the heat
salt - to taste - 12
Serve Aluchi Bhaji along with Phulka, Matki Chi Usal and Kanda Kairichi Chutney for a delicious sunday lunch
colocasia leaves (arbi) - leaves along with tender stemscleaned and finely chopped(50 grams)
Rate this recipe
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