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Colocasia bhaji
Colocasia leaves with chana dal
Colocasia leaves cooked with chana dal, peanuts, tamarind and a fresh coconut paste
A Gujarati-style dry vegetable dish made with chopped colocasia (arvi) leaves and chana dal, cooked with peanuts, tamarind and jaggery for a sweet-sour taste, then thickened with a fresh paste of coconut, green chilli, coriander and ginger and finished with a mustard and cumin tempering. Uses only two teaspoons of oil. Serve hot with baked parathas.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 tsp oil
- 1 pinch asafoetida
- 5 cups colocasia (arvi) leaveschopped
- ½ cup bengal gram lentils (chana dal)soaked for 2 hours
- 1 tbsp roasted peanutscrushed
- ¼ tsp ground turmeric
- 1 tbsp tamarind pulp
- 2 tsp jaggery
- 1 cup water1 cup
- 1 tsp saltto taste
- 1 tbsp bengal gram flour (besan)
To grind into a paste
- ½ cup fresh coconutgrated
- 3 green chillieschopped
- ½ cup fresh corianderchopped
- 6 mm fresh gingera small piece
For the tempering
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 pinch asafoetida
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Method
0/7 doneStep 1: Grind ½ cup fresh coconut, 3 green chillies, ½ cup fresh coriander and 6 mm fresh ginger to a paste with a spoonful of water.
Step 2: Heat 1 tsp oil in a heavy pan. Add 1 pinch asafoetida, 5 cups colocasia (arvi) leaves, the drained ½ cup bengal gram lentils (chana dal) and 1 tbsp roasted peanuts and sauté for 3 minutes.
3 minStep 3: Add ¼ tsp ground turmeric, 1 tbsp tamarind pulp, 2 tsp jaggery, 1 cup water and 1 tsp salt. Cover and cook over a low heat until the lentils are soft, about 25 minutes, adding a splash of water if it dries out.
25 minStep 4: Mix 1 tbsp bengal gram flour (besan) with a little water. Add it to the pan with the ground paste and stir well.
Step 5: Cook, stirring, until the mixture thickens, about 3 minutes.
3 minStep 6: For the tempering, heat 1 tsp oil in a small pan, add ½ tsp mustard seeds, ½ tsp cumin seeds and 1 pinch asafoetida and let them crackle.
1 minStep 7: Pour the tempering over the cooked bhaji and mix well. Serve hot with baked parathas.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 8 g
- Carbs
- 22 g
- Fat
- 8 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does colocasia bhaji take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of asafoetida?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
- What can I use instead of bengal gram lentils (chana dal)?
- Yellow split peas, same amount.
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