Aluchi Patal Bhaji / Alavache Fatfate ~ Colocasia/Taro Leaves Curry

Aluche Fatfate or fadfade is a traditional Maharashtrian curry, which is made for Special occasion such as wedding or shradh. This curry is a delightful balance of hot, sweet and sour.

Alu is known as various name such as Taro, Colocasia, Eddoe, Elephant Ears in English and Arbi or Arvi patta in Hindi.

Good quality of alu available in monsoon. This is a good source of vitamins A and C and contains proteins.

This curry prepare various ways. I am giving here my aai's simple and delicious recipe. I don't like to making this curry with too many ingredients and heavy spices.

Instructions: 

• There are many species of alu/taro. But all of they are not edible. Some wild species are poisonous and very itchy. So be careful while buying. Do not bring unknown alu leaves, stems and roots yourself from jungle or anywhere.
• Be careful while cutting the stems. The stems release some juice which is stinging and itchy. So rub oil or butter on your hands before handling the stems and leaves to prevent from itching.
• Chop carefully. Wash under running water with the help of strainer and spoon. Do not touch while washing.
• Then only if you suffer from itching, then rub lemon juice on your hands and wash properly. Rub with alum/turati or ghee on your hands.
• Tamarind, oil and spices remove the itchiness of alu while cooking. So don't worry abut this.  
• And one more thing…this juice also stains clothes. So take care not to stain your clothes.

Ingredients:

• Alu/taro, chopped- approx 3½ cups (4-5 leaves & some stems) 
• Green chilies, chopped- 2
• Peanuts- ½ cup
• Tamarind- small lemon size or thick tamarind pulp- 1 tbsp or as per your like
• Jaggery- 2 to 3 tsp or as per your like
• Oil- 2 to 3 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1 tsp
• Asafoetida (Hing)- ½ tsp
• Turmeric powder- ½ tsp
• Chili powder- 1 tsp or as per your like
• Salt- to taste

Method:

• Soak peanuts for atleast 3-4 hours. Then pressure cook with some salt upto 1-2 whistle.
• Rub oil or butter on your hands before handling the stems and leaves to prevent from itching. 
• Peel outer thick, rough skin and fiber part of stems. Remove threads if any. Peel as like drumsticks. You will get white and soft inner part of stems. 
  
• Discard the veins of leaves. Chop leaves and stems carefully. 
  
• Wash under running water with the help of strainer and spoon. Do not touch while washing.
• Soak tamarind in some water water for few minutes. Squeeze the tamarind and extract the juice.
• Pressure cook with green chili and around ½ cup upto 2 whistles. Let release the steam. (You may cook peanuts and alu at a same time but in different vessel.) 
  
• Mash it well with pavbhaji/potato masher or ravi/dal masher or hand blender. 
• Heat oil in a kadai. Add mustard seeds, once they start spluttering, add cumin seeds, hing, turmeric powder and red chili powder. 
• Add boiled peanuts and saute for a minute. 
  
• Now add mashed alu mixture. Mix well. 
  
• Then add some water (approx 1 cup) to adjust the consistency (not too thick not too thin).
• Add tamarind juice, jaggery, salt and 1 tsp Goda masala if you like. Give a nice stir.
• Cover and cook for 5 minutes on low heat. 
• Once it start boiling, switch of the gas.
• Serve hot with rice or chapati.

Notes:

• Fresh coconut slices, chana dal and raddish pieces can be added along with peanuts.
• Adjust the quantity of tamarind and jaggery according to your taste.
• You may use Goda masala for extra taste in this curry.
• You can add besan for nice homogeneous blend.
• You can make spinach like this way. 
• If you want little twist. Heat 1 tsp oil in a small tadka pan, fry 2 tsp garlic slices till they turn brown. Add this tadka in the curry. 

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