Aluchi Bhaji is a sweet-sour curry prepared using colocasia leaves which is commonly consumed with phulkas (puffed flatbread cooked on a pan as well as a direct flame) or chapatis (unleavened flatbread). The curry also has Bengal gram and crushed peanuts which add nutritional value and a slightly crunchy texture. Mustard and cumin seeds are first tempered and then asafoetida, turmeric powder, dry mango powder, dry coconut, green chillies, jaggery and salt are added in the right proportions. Chopped colocasia leaves and stems are then sautéed in this mixture until the curry is well cooked.
© Pravin Masalewale, 2020