Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg). 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) Alocasia and Colocasia are both plants of the Araceae family. Both species have very large leaves, and both are called elephant's ears. Polish sweet-and-sour braised red cabbage, known as czerwona kapusta zasmażana (cherr-VOH-nah kah-POOSS-tah zahs-mah-ZHAH-nah), is a side dish that comes together in a snap, especially if you use a food processor to shred the cabbage and onion.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, alucha phatphata (colocassia leaves sweet and sour gravy veg). It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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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.

To get started with this recipe, we have to first prepare a few components. You can have alucha phatphata (colocassia leaves sweet and sour gravy veg) using 17 ingredients and 15 steps. Here is how you cook it.

Composition of Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg):

Prepare 2 bunches Colocassia / Tarro leaves (Bhaajicha Alu).
Give 1/4 cup for Black Dry Peas (Kaale Vaataane).
You need 1 1/2 cups of Water (For cooking the vegetable).
You need 1 tsp of Turmeric Powder.
You need 1 1/2 tsp of Bedgi Red Chilli Powder.
You need 2 tbsp Jaggery ….. To be adjusted as per preference.
Give 2 tsp - Tamarind pulp.
Require 1 tbs - Chickpea Flour (Besan).
Need to taste Salt.
Give 1 1/2 cups for water for gravy.
Provide of To Be Ground To A Paste :.
Provide 1/2 cup for Fresh Grated Coconut.
Prepare 3/4 tsp Cumin Seeds (Jeera).
Prepare for For The Tempering :.
Need 2 tbs for Oil.
Prepare 1/4 tsp - Asafoetida.
You need 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!

Alucha Phatphata (Colocassia Leaves Sweet And Sour Gravy Veg) how to cook:

To make Alucha Phatphata, first soak the dry black peas overnight in sufficient water..
Break away the stems from the leaves and lightly Peel the outer layer of the stems. Do not discard the stems..
At the time of cooking the vegetable, rinse the colocassia leaves as well as the stems and the soaked black peas well..
Drain out all the water and chop finely the colocassia leaves and it’s peeled stems..
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..
In the meantime, grind together the grated coconut and cumin seeds using sufficient water to get a smooth paste..
Add to it the besan and mix well..
Open the pressure pan, and add to it the water mentioned for the gravy..
Also add the turmeric powder, red chilli powder, tamarind pulp, jaggery, coconut paste and salt to taste..
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..
Switch off the heat and set aside..
Heat a kadhai for tempering. Add the oil to it..
When the oil heats up, add the asafoetida powder and the crushed garlic. Saute till the garlic is slightly browned..
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..
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.

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