Alu (अळू in Marathi, not aloo which means potato), Chamakura (Telugu), Arbi (Hindi) and Taro leaves (English) are rich in several important micronutrients, such as vitamin C, vitamin A, folate, and calcium, fiber as well as disease-fighting antioxidants. These leaves are used in many different recipes like daal, fry curry, fritters, patra (alu vadi) etc. Here, I am giving the recipe knows as Chamkura Mudda Bhaji which is made with besan.
Ingredients:
- 6-7 Chamkura leaves with stems
- 1/3 cup Moong dal
- 2 tbsp besan
- 4 dried red chilies
- 1 cup sliced onion
- 1/2 tsp red chili powder
- ½ tsp turmeric powder
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ¼ tsp hing
- Salt
Method:
- Wash the leaves thoroughly
- Cut the stems
- Peel the fibers from the stems (as shown in the pic)
- Stack the washed leaves, place stems on the top and roll them together
- By holding at one end of the roll, chop them nicely
- Wash the moong dal
- Pressure cook leaves+stems and moong dal by adding water
- Mash the cooked mixture with a spoon and keep is aside
- Take oil in a pan, heat it
- Add mustard and cumin seeds and let them crackle
- Add hing, dried red chilies and sliced onions
- Once onions turn pink-golden, add dry besan to it
- Roast the besan until it turns brownish (it will start leaving aroma)
- Add turmeric powder and red chili powder to it
- Then add the cooked mixture and mix well
- Add some water, mix well and cook it on low flame until the mixture cooks well and oil starts appearing on the surface
- Turn off the stove and enjoy it with a roti, white rice or jowar roti!
Back to Savi’s Kitchen!