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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, alucha phatphata (colocassia leaves sweet and sour gravy veg). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Break away the stems from the colocassia leaves and lightly peal the outer layer of the stems. At the time of cooking the vegetable, rinse the colocassia leaves well. Drain out all the water and chop finely the colocassia leaves and it's peeled stems.

Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg) is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. 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.

To begin with this particular recipe, we have to 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 cook that.

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

Safed Vataana Rassa is a Maharashtrian dish. It is a delicious coconut based gravy vegetable made using dry white peas. This dish has a slightly different recipe or you might a slight change in the method of cooking. Tastes wonderful with chapatis, ghavan, bhakari or even rice!

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!

This dish rekindles my childhood memories. Stir in onion, apple, lemon juice, white and brown sugars, sour salt, raisins, kosher salt and pepper, and return to a boil. Add more sugar or more lemon juice for the sweet-sour taste you prefer. Aloo Matar Gravy is a classic Punjabi dish prepared with potatoes and peas. It goes well not only with roti, paratha, naan but also with jeera pulao, vegetable pulao, ghee rice etc.

So that is going to wrap it up with this exceptional food alucha phatphata (colocassia leaves sweet and sour gravy veg) recipe. Thanks so much for your time. I am confident you can 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, colleague and friends. Thanks again for reading. Go on get cooking!