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From @Sanjeev Kapoor Khazana

Arbi Ke Patton Ki Bhaji

30 min · Serves 4

30 mintotal
15 minhands on
9steps
4servings

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Ingredients

For the bhaji

  • 1 bunch tender colocasia leaves (arbi patta) and tender stems
  • 1/4 cup chana dal, soaked
  • 1/4 cup raw peanuts, soaked
  • 2 green chillies, slit
  • 1.5 cups water
  • 2 tbsp gram flour (besan)
  • 1 cup water
  • 2 tbsp jaggery
  • Salt to taste

For the tempering

  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida (hing)

Method

For the bhaji

  1. Finely chop the tender colocasia leaves and tender stems.

  2. In a pressure cooker, add the chopped leaves and stems, soaked chana dal, soaked peanuts, green chillies, and 1.5 cups water.

  3. Cover and pressure cook on medium heat for 3 to 4 whistles.

    Then 10 min of waiting

  4. Transfer the cooked mixture to a heavy-bottomed pot and mash slightly.

  5. Whisk the gram flour into 1 cup of water until smooth, then stir it into the pot.

  6. Add the jaggery and salt, stir well, and simmer over low heat.

    Then 5 min of waiting

For the tempering

  1. In a small pan, heat the ghee over medium heat.

  2. Add the mustard seeds, cumin seeds, and asafoetida, letting them splutter for a few seconds.

  3. Pour the hot tempering directly over the simmering bhaji, stir well, and serve hot.

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