Must Try Recipe During Monsoon Season l Colocasia Leaves 🍃 Aluchi Bhaji скачать в хорошем качестве

Must Try Recipe During Monsoon Season l Colocasia Leaves 🍃 Aluchi Bhaji

Must Try Recipe During Monsoon Season l Colocasia Leaves 🍃 Aluchi Bhaji #konkani ​⁠‪@GoanSpiceHouse‬ Ingredients: Colocasia (Alu) leaves – 10 to 12 Soaked Alsane (Red cowpeas) – ½ cup Jackfruit seeds – 15 to 20 (washed, dried, crushed, and peeled) For Coconut Masala Paste: Oil – 2 tbsp Garlic cloves – 10 to 15 (small size) Ginger – 1 inch Chopped onion – 1 large Chopped tomato – 1 medium Grated coconut – from 1 medium-sized coconut Turmeric powder – ½ tbsp Garam masala – 2 tbsp Water – as required For Tadka and Cooking: Oil – 2 tbsp Crushed garlic – 10 to 12 (small size) Chopped onion – 1 large Other: Kokum – 3 Salt – to taste Water – as required Method/Preparation: Step 1: Cut and Pressure Cook Thoroughly wash the Colocasia (alu) leaves. Cut the stems, then cut each stem into two by cutting through the middle. Peel off the thin outer layer of each stem.Place 4 to 5 leaves together, place a stem in the center, roll the leaves, and then chop them. In a pressure cooker, add the chopped Colocasia leaves, soaked alsane, jackfruit seeds, and 1½ cups of water. Pressure cook for 4 whistles. Step 2: Coconut Masala Paste Heat oil in a kadhai, add ginger and garlic, and sauté until the raw smell disappears. Add chopped onion and sauté until light golden brown. Add chopped tomato and cook until soft. Add grated coconut and roast until aromatic and the color turns light golden. Once the coconut changes color, switch off the flame and allow it to cool completely. Transfer the mixture to a mixer jar. Add turmeric powder, garam masala, and water as needed. Grind to a medium-fine paste. Step 3: Tadka and Cooking Heat oil in a kadhai, add crushed garlic, and sauté until the raw smell disappears. Add chopped onion and sauté until translucent. Add the pressure-cooked Colocasia mixture and the ground coconut masala paste. Add water to adjust the consistency of the gravy. Add kokum and mix well. Cover and cook for 10 to 15 minutes, stirring occasionally. After 15 minutes, add salt to taste, mix well, and cover again. Cook for another 5 minutes. Once the Alu Bhaji gravy thickens slightly, switch off the flame. Serving Suggestion: Serve Aluchi Bhaji hot with chapati, bhakri, or steamed rice, as per your preference. Note: First Aid for Itching After Cutting Colocasia Leaves: ▶️ If itching occurs after cutting Colocasia (taro) leaves, immediately rub Kokum (Garcinia indica) on your hands. Kokum helps neutralize the irritant (calcium oxalate crystals). ▶️ If your hands become dark or discolored after itching, apply coconut oil to soothe the skin and restore moisture. More Recipes 👇 Authentic Goan Style Ghodkache Tonak l Sprouted Cashew Curry #konkani @GoanSpiceHouse    • Authentic Goan Style Ghodkache Tonak l Spr...   Seasonal Recipe Pansacho Chakko l Tender Jackfruit Bhaji l फणसाची भाजी #konkani ​⁠@GoanSpiceHouse    • Seasonal Recipe Pansacho Chakko l Tender J...   ओल्या काजूची भाजी l Raw Cashew Nuts Gravy l Bibyache Tonak l काजू मसाला #konkani @GoanSpiceHouse    • ओल्या काजूची भाजी l Raw Cashew Nuts Gravy ...   चमचमीत Goan Style Masala Stuffed Brinjal 🍆 भरवा बैंगन l Bharleli Vangi #konkani @GoanSpiceHouse    • चमचमीत Goan Style Masala Stuffed Brinjal 🍆...   Goan Varan Dal With Drumsticks l No onions 🧅 No Garlic 🧄 Saraswat Cuisine #konkani @GoanSpiceHouse    • Goan Varan Dal With Drumsticks l No onions...   Thank You 😊 #colocasiarecipe #aluchibhaji #seasonalrecipe #monsoonspecialrecipe #recipe #cooking #vegrecipe #goanrecipe #goanspicehouse Aluchi bhaji Monsoon special recipe Colocasia leaves recipe Seasonal recipe अळूंची भाजी