Name: Colocasia Leaves Curry recipe by Dipti Joshi at BetterButter
Prep time: 60 min
Cook time: 26 min
Total time: 86 min
Yield: 3
Ingredients: 100 grams (8-10 medium) Colocasia Leaves roughly chopped; 25 grams (¼ cup) Groundnuts; 25 grams (¼ cup) Chana Dal; 1 Tablespoon tamarind paste; 1½ tablespoon Jaggery; 1 tablespoon Chickpea Flour (Besan); 1 tablespoon Goda Masala; For Tempering: 1 tablespoon Finely Chopped Garlic; 2 Green Chills Cut into 1cm pieces; 1 teaspoon cumin seeds; ¼ teaspoon Asafetida Powder; 1 tablespoon vegetable oil

ABOUT Colocasia Leaves Curry RECIPE

In villages, Brahmin wedding meals are incomplete without this curry. It is called ‘Aluche Phad Phade’. If colocasia leaves are not available in your area, then this recipe can be made with curry and spinach leaves.

Ingredients Serving: 3

100 grams (8-10 medium) colocasia Leaves roughly chopped
25 grams (¼ cup) Groundnuts
25 grams (¼ cup) Chana Dal
1 Tablespoon tamarind paste
1½ tablespoon jaggery
1 tablespoon chickpea Flour (Besan)
1 tablespoon Goda masala
For Tempering: 1 tablespoon Finely Chopped garlic
2 Green Chills Cut into 1cm pieces
1 teaspoon cumin seeds
¼ teaspoon Asafetida Powder
1 tablespoon vegetable oil

Instructions

Soak chana dal for 1 hour. In a steel vessel add chopped leaves, soaked chana dal and groundnuts.
Add goda masala, tamarind and jaggery. Dissolve besan in ¼ cup of water and add it to the above mixture. Mix well and keep this vessel in a pressure cooker. Pressure cook for 2 to 3 whistles.
After removing from cooker you will find the mixture is all mashed up. The mixture should be in the form of a thick curry consistency. If not, then whisk the mixture till it gets all mixed up. Now in a ladle take 1 tablespoon of oil.
Add all remaining tempering ingredients to it. Keep the ladle on medium high heat till garlic gets a nice brown color. Add this tempering to the mixture in the vessel. Add salt and mix well.
Keep this vessel on medium heat; mixture will start bubbling in 2 m Lower the flame and check for seasoning. Adjust water so that you get a thick curry consistency. Remove from fire after simmering for 2-3 minutes. It is ready to serve.