Aluchi Patal Bhaji (taro / Colcassia Leaves And Corn Curry)

A very unique side dish recipe usually eaten with chapatti, bhakri or rice. Taro leaves or colcassia leaves are high in iron and calcium content and thus it is good for health. Many times it causes irritation in throat. To avoid it, boil the taro leaves in water and throw away the water. wash it with fresh water and add a souring ingredient like lemon juice, tamarind or amchur powder.

photo of taro / colcassia leaves and corn curry
photo of taro / colcassia leaves and corn curry
photo of taro / colcassia leaves and corn curry
2 corns cut into 1 inch rounds
1 bunch of Taro chopped roughly
1 tablespoon Amchur (Dry mango) powder
Salt as per taste
½ teaspoon Turmeric powder
1 teaspoon Chili Powder
1 tablespoon Jaggery
1 tablespoon Tamarind pulp
2-3 Green chilies
1 chopped Onion
1 small bowl of fresh grated Coconut
For Sesoning –
½ teaspoon Mustard seeds
Pinch of Hing (asafetida)
4-5 Garlic pods
1 tablespoon Oil
In a cooker add taro, corn, amchur powder, salt, turmeric powder and 1 and ½ glass of water and mix. Close the lid and pressure cook upto 2 whistles.
Let it cool a bit. Take out the corn and mash the taro using a spatula.
Add chilli powder, jaggery, tamarind juice and little salt as needed and bring it to a boil.
Grind green chillies, coconut and onion to a smooth paste. Mix this grounded paste along with the taro leaves. Add corn and cook for 5 mintues on low heat. Adjust the gravy by adding water.
For seasoning, heat 2 tablespoons of oil. Add mustard seeds, hing and crushed garlic pods. Saute till the garlic browns.
Pour the seasoning over the gravy. Mix and switch off the gas. Cover with a lid and serve after 5 mintues.