Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg)
Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg)

Hello everybody, hope you are having an amazing day today. 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. This time, I am going to make it a little bit unique. This will be really delicious.

Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook alucha phatphata (colocassia leaves sweet and sour gravy veg) using 17 ingredients and 15 steps. Here is how you can achieve that.

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

So that is going to wrap this up with this special food alucha phatphata (colocassia leaves sweet and sour gravy veg) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!