Aluchi patal bhaji (fadfade)

Alu Chi patal Bhaji (Fadfade)

Colocasia leaves gravy

This vegetable gravy is a typical and traditional Maharashtrian Delicacy.

It’s very tasty and has

Sweet and sour taste as Tamarind and Jaggery are used in this preparation.

My recipe is different then the usual one in which they add sorrel leaves, radish and chana dal.


2-3 bunches colocasia

(Around 15-20 leaves)

2 green chillies

1/2 small bowl groundnuts (boiled)

1 tbs jaggery

1 tbs tamarind pulp

Salt taste

For Tempering/ Tadka

2 -3 tsp oil

7-8 crushed garlic with skin

8-10 curry leaves

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1/2 tsp Kashmiri chilli powder

Pinch of asafoetida


Soak the groundnuts in the water for half an hour then boil in the pressure cooker for 3 whistles.

Wash and chop the colocasia leaves.

Chop the stems and Peel of the light brown skin from TOP.

While peeling and chopping the stems and leaves you need to apply the oil on your hands which helps to get rid of the itching which occurs from calcium oxalate crystal present in colocasia.

Chop the stems into small round pieces.

In a thick bottomed pan add the veggie with 2 chopped chillies and some water and cook until soft n mushy for 15-20 mins.Alternatively you can also cook in the pressure cooker for 2 whistles.

Once it cools down whisk the mixture until it gets properly mixed up.

Add the boiled groundnuts,tamarind pulp, jaggery and salt to taste. ( Adjust according to your taste)

And let it cook for another 6-7 mins.Add some water if required.

Prepare the tempering in a small pan.

Heat the oil when hot add pounded garlic with skin and sauté until they turn golden brown, add hing,mustard seeds, curry leaves n Kashmiri chilli powder.

Then add the tadka (tempering) to the veggie and give a quick stir.

Delicious sweet and sour Aluchi patal

Bhaji (Fadfade)is ready to serve.

Serve with hot phulkas and rice.


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