A typical Maharashtrian Dish, which is made for any special occasion, like weddings, or festivals.
The nice soft texture of the puréed vegetable, with crunchy peanut and coconut slices, and a nice filling soft bite of Channa dal, with a stunning combination of sweet-sour-and-spicy makes it a dish liked by one and all.
Buying and handling Colocasia Leaves is a bit tricky. They should not be too big and rough to touch, or any other colour but green. Few shades of yellow on the leaves is ok. But make sure they are not too mature, as they contain a high amount of sodium crystals which won’t even dissolve after cooking them in a pressure cooker. The worst is, if you end up consuming any vegetables / fries made of such leaves, they can irritate your throat a lot. Hence, caution needs to be maintained while choosing the right leaves. Even if you end up eating the high sodium leaves which irritate your throat, quickly have a banana and that should do the trick to soothe it.
A gorgeous, mild preparation which goes great with rotis and rice.
Hope you like it as much as I love it.
10 - 15 minutes
Colocasia Leaves (अळू)
Chann Flour / Besan
Hing / Asafoetida
12 - 14
1 tbsp, dry, sliced
5 - 10 leaves
In a large bowl, keep salt water ready.
Cut the stems off the leaves, and put the leaves in the salt water. Make sure they are immersed in water for at least 5 - 10 minutes.
Drain and rinse the leaves in fresh water. Shake the extra water off the leaves. Roughly chop the leaves and the stems.
Place the chopped leaves and stems into another vessel and add water about 1 cup of water to it.
Add 1 tsp of tamarind pulp. Stir it well and put both the containers in the pressure cooker to cook them for 3 - 4 whistles.
Keep the following ingredients ready - Tamarind pulp, slit green chillies, sliced dry coconut, curry leaves, jaggery, Cumin seeds, Mustard Seeds, Fenugreek Seeds and Asafoetida.
Then add the slit green chillies and curry leaves. Allow them to cook for about a minute.
Stir well, and allow them to sauté for 1 - 2 minutes.
Serve with rotis or rice.
I have added some tamarind pulp while boiling the leaves as this helps reduce / dissolve the sodium crystals in the vegetable.
Here, in Kuwait, we don’t get Ambat Chuka so I had to substitute it with tamarind pulp.
In most of the Maharashtrian variations, another green leafy vegetable called Ambat Chuka / आंबट चूका (Green Sorrel) is added to the Colocasia Leaves while boiling them in the cooker. This doesn’t only add more texture to the vegetable, but also gives it a gorgeous sour taste. If you are using Ambat Chuka / आंबट चूका too, then do not add the tamarind pulp.
Maharashtrians normally add some white Radish to the Leaves while boiling them, to give the vegetable more body.