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Alu or Colocassia plays an important part in Maharashtrian cuisine and is made regularly and especially during every festive season. This traditional recipe has been passed down from generation to generation and has been presented here in a simple easy to cook method.

ALU CHI BHAJI


INGREDIENTS

10-15 Alu / Colocasia leaves and stems (finely chopped)
2 cups Val/ Field bean sprouts, skinned
2 onions, chopped
1/2 cup grated coconut, coarsely ground
2 lemon sized balls of jaggery
1 lemon sized ball of tamarind.
8-10/15-20 green chillies coarsely ground (as per your taste)
15-20 curry leaves
1 tsp mustard seeds
1 tsp asafoetida
1 tsp turmeric powder
1-3 tsps goda masala
1 tbsp oil
Salt to taste


METHOD

Heat 1 tbsp oil in a kadai/ wok
Add 1 tsp mustard seeds
Once the mustard seeds crackle add 1 tsp asafoetida powder and the coarsely ground green chillies
Stir and add chopped colocasia leaves and stalks
Mix thoroughly
Cover the kadai with lid and cook on low flame for two minutes to soften the colocasia leaves and stalks
Remove the lid and stir
Cover and cook once again for 2-3 minutes
Remove the lid, the alu/colocasia leaves will have softened. Add the onions
( you can make this vegetable without onions too)
Keep stirring for a few minutes
Cover the kadai with a lid and cook for 2 minutes to soften the onions
Add 1 tsp asafoetida powder and 1 tsp turmeric powder. Mix well
Add the Val/ Field beans (you can use peanuts or split gram instead of fieldbeans)
Stir continuously
Add a little water to cook the val
Cover with lid and cook for 5-7 minutes on low flame
Remove the lid to check if the field beans are cooked
Now add 1 tsp goda masala
Add the curry leaves
Add the coarsely ground coconut
Add jaggery, tamarind pulp and a little water
Mix well and turn up the flame. Add a little more water
Once this mixture comes to a boil, cover with lid and cook
Check if the jaggery has melted and cover with lid once again for a minute and cook
Switch off the flame
Alu chi Bhaaji is ready to serve.

RECIPE FOR GODA MASALA:

INGREDIENTS

1/2 kg coriander seeds
200 gm cumin seeds
20 gm shahjeera
50 gm tamalpatri
200 gm white til (sesame seeds)
15 gm dagad phul
10 gm cloves
5 gm masala elaichi (black cardamom)
10 gm naag keshar
2 turmeric pieces


METHOD

Gently roast each ingredient separately
Crush using mortar and pestle. Then finely grind using a mixer
Store in an airtight container.


Motion Graphics by - Shantanu Naik
Publicity design - Yogesh Patil
Voice over by - Radhika Sawant
Equipments by - SRK Vision and Bless films
Additional cinematography by - Sanjok Hate, Nilesh Pradhan,
Abhijeet Deo and Kshitija Kiran
Sound Design by - Bhooshan Tithe
Edited by - Swapnil Lohar and Akshay Panwalkar
Cinematography by - Dhaval Pitale
Sound Recordist - Raju
Gaffer - Ganesh Chandalekar
Produced by - Rashmi & Atul Amrute
Co- Produced by - Kiran Hindalekar
Exec. Producer - Amol Jadhav
Assistant director - Nikita Tambe
Directed by - Kshitija Kiran


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