Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, alucha phatphata (colocassia leaves sweet and sour gravy veg). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg) is something which I have loved my entire life.

Great recipe for Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg). #indiankitchen Alu, is a Marathi wors for Colocassia/Tarro leaves. This is a unique monsoon vegetable which is also very nutritious. These leaves are of two types, Vadicha Alu (for making fritters/savoury cakes i.e. Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg) is one of the most favored of recent trending meals on earth.

To get started with this particular recipe, we must prepare a few ingredients. You can cook alucha phatphata (colocassia leaves sweet and sour gravy veg) using 17 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg):

1. Take 2 bunches Colocassia / Tarro leaves (Bhaajicha Alu)
2. Prepare 1/4 cup Black Dry Peas (Kaale Vaataane)
3. Get 1 1/2 cups Water (For cooking the vegetable)
4. Prepare 1 tsp Turmeric Powder
5. Prepare 1 1/2 tsp Bedgi Red Chilli Powder
6. Take 2 tbsp Jaggery ….. To be adjusted as per preference
7. Take 2 tsp Tamarind pulp
8. Get 1 tbs Chickpea Flour (Besan)
9. Prepare to taste Salt
10. Get 1 1/2 cups water for gravy
11. Get To Be Ground To A Paste :
12. Make ready 1/2 cup Fresh Grated Coconut
13. Get 3/4 tsp Cumin Seeds (Jeera)
14. Take For The Tempering :
15. Make ready 2 tbs Oil
16. Make ready 1/4 tsp Asafoetida
17. Take 6 Garlic Cloves…. Roughly crushed

Alu, a Marathi word for Colocassia / Tarro leaves. This is a unique monsoon vegetable, unavailable throughout the rest of the year. These leaves are of two types, Vadicha Alu (for making fritters / savoury cakes) and Bhaajicha Alu (bhaaji i.e vegetable. for making a gravy vegetable which I have presented here). The leaves of… Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg) is one of the most well liked of recent trending meals on earth.

Steps to make Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg):

1. To make Alucha Phatphata, first soak the dry black peas overnight in sufficient water.
2. Break away the stems from the leaves and lightly Peel the outer layer of the stems. Do not discard the stems.
3. At the time of cooking the vegetable, rinse the colocassia leaves as well as the stems and the soaked black peas well.
4. Drain out all the water and chop finely the colocassia leaves and it’s peeled stems.
5. Transfer them along with the soaked black peas to a pressure pan and add the mentioned quantity of water for cooking. Cook for about 6 whistles on high flame and then for further 5 minutes on low flame.
6. In the meantime, grind together the grated coconut and cumin seeds using sufficient water to get a smooth paste.
7. Add to it the besan and mix well.
8. Open the pressure pan, and add to it the water mentioned for the gravy.
9. Also add the turmeric powder, red chilli powder, tamarind pulp, jaggery, coconut paste and salt to taste.
10. Mix well and bring to a boil. Reduce the heat and check the seasoning. Adjust salt or any other ingredient as per preference. The taste should be slightly sour and sweet and the consistency a bit medium thick.
11. Switch off the heat and set aside.
12. Heat a kadhai for tempering. Add the oil to it.
13. When the oil heats up, add the asafoetida powder and the crushed garlic. Saute till the garlic is slightly browned.
14. Add this sizzling tempering to the cooked vegetable and immediately shut the lid on top. Set aside for a while so that the garlic flavour seeps into the vegetable.
15. Serve this delicious and nutritious Alucha Phatphata with hot phulkas and some steamed rice with a delicious pickle by the side!

These leaves are of two types, Vadicha Alu (for making fritters / savoury cakes) and Bhaajicha Alu (bhaaji i.e vegetable. for making a gravy vegetable which I have presented here). The leaves of… Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg) is one of the most well liked of recent trending meals on earth. It's appreciated by millions every day. It's simple, it's fast, it tastes delicious. They are nice and they look fantastic.

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