Every year on Ganeshotsav day my mother prepares a curry of Colocasia or Taro leaves. Its a very flavorful Maharashtrian recipe with a combination of Colocasia leaves ( Alu) peanuts, cashews, Bengal gram daal with right amount of spices. The Colocasia leaves are not easily available here in the US and for a long time I had been craving to have this curry. So I decided why not keep other ingredients same and make this with Spinach instead of the Colocasia leaves. I tried it out and the result was just the same . So here is “Palkachi patal bhaji or Spinach curry ” for you all.
I used about 1 1/2 bunch of chopped spinach,
1/4 cup of peanuts soaked in water,
The original recipe has cashews and chopped coconut pieces but since I didn’t have these ingredients I skipped them from the recipe.
1tbsp besan or bengal gram flour ( you can change the proportion depending how thick you want your curry to be. )
1/4 cup chana daal or bengal gram daal. 1/4 tsp fenugreek seeds.
1/2 tsp turmeric, 2-3 green chillies, chilli podwer, jaggery, tamarind pulp and salt as per taste.
Heat up oil and add the green chillies, fenugreek seeds, and chopped spinach, saute them well and then add little water and cover it up till the spinach gets bit blanched. Then add the soaked peanuts, cashews , bengal gram daal and coconut pieces. Mix the besan with water so that there are no lumps and add that to the spinach. Then add at least 2 cups of water and cover the vessel to let the spinach and the other ingredients cook. Once its almost cooked add chilli powder, jaggery and tamarind pulp. The curry should have a fine balance between the sweet and sour flavors. I use this as a measure for how much jaggery or tamarind I should add. Mix the curry well and then temper it with turmeric, curry leaves and mustard seeds.
Let it simmer a bit and then its ready to eat. This curry goes well with chapati as well as rice. I feel Spinach is a good substitute for Colocasia leaves and I hope you all like it as well.