Alu Chi Bhaji

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• 8 each medium colocasia (Patra leaves, about 0.4 lb, thinly sliced 4 cups)
  Ingredient note

  Source: 8 medium colocasia (Patra leaves, about 0.4 lb, thinly sliced 4 cups)
• 6 each colocasia stems (Peeled and thinly sliced 1 cup)
  Ingredient note

  Source: 6 colocasia stems (Peeled and thinly sliced 1 cup)
• 1 each green chili (Finely chopped)
  Ingredient note

  Source: 1 green chili (Finely chopped)
• 2 teaspoons + 1 tablespoon oil
  Ingredient note

  Source: 2 teaspoons oil; Source: 1 tablespoon oil
• 3½ cups hot water (Divided, to cook the leaves, and then to thin the curry)
  Ingredient note

  Source: 3½ cups hot water (Divided, to cook the leaves, and then to thin the curry)
• 1 tablespoon coriander powder
  Ingredient note

  Source: 1 tablespoon coriander powder
• 3 teaspoons kosher salt (Divided)
  Ingredient note

  Source: 3 teaspoons kosher salt (Divided)
• 2 tablespoons chana dal
  Ingredient note

  Source: 2 tablespoons chana dal
• 2 tablespoons peanuts
  Ingredient note

  Source: 2 tablespoons peanuts
• 2 tablespoons thinly sliced coconut
  Ingredient note

  Source: 2 tablespoons thinly sliced coconut
• 1 cup hot water
  Ingredient note

  Source: 1 cup hot water
• 3 tablespoons tamarind pulp
  Ingredient note

  Source: 3 tablespoons tamarind pulp
• 3 tablespoons jaggery
  Ingredient note

  Source: 3 tablespoons jaggery
• 3 tablespoons besan (gram flour)
  Ingredient note

  Source: 3 tablespoons besan (gram flour)
• ½ cup water (to mix everything)
  Ingredient note

  Source: ½ cup water (to mix everything)
• 1 teaspoon mustard seeds
  Ingredient note

  Source: 1 teaspoon mustard seeds
• ⅛ teaspoon hing (asafoetida)
  Ingredient note

  Source: ⅛ teaspoon hing (asafoetida)
• 4 each garlic cloves (finely diced about 1 tablespoon)
  Ingredient note

  Source: 4 garlic cloves (finely diced about 1 tablespoon)
• 20 each curry leaves
  Ingredient note

  Source: 20 curry leaves
• ¼ teaspoon turmeric
  Ingredient note

  Source: ¼ teaspoon turmeric
• 1 teaspoon Kashmiri red chili powder
  Ingredient note

  Source: 1 teaspoon Kashmiri red chili powder

1. Soak the peanuts, chana dal, and coconut slices in hot water for 20 minutes.
2. Rinse the colocasia leaves and pat them dry. Cut off the stems and reserve 6 for the curry.
3. Shave off the thick veins and ribs on the back of each leaf and discard them. Stack 4 leaves, roll them tightly, and slice thinly. Repeat with the remaining leaves.
4. Peel the reserved stems by hand, then slice thinly and dice small.
5. Heat 2 teaspoons of oil in a medium saucepan over medium heat. Add the sliced leaves, stems, and green chili. Sauté until the leaves wilt and shrink.
6. Add half the salt, mix well, cover, and cook for 2 to 3 minutes on medium heat.
7. Add half of the hot water and mix well. Cover and cook on low-medium heat for 10 minutes. Whisk everything together.
8. Drain the soaked peanuts, chana dal and coconut and add them to the pan. Cover and cook for 5 minutes on low-medium heat.
9. Uncover and bring to a boil. Check that the chana dal is cooked by pressing a piece between your fingers; it should break easily.
10. Add the coriander powder and remaining salt.
11. In a small bowl, mix the tamarind, jaggery, and besan with water until smooth. Add it to the pan and whisk to make it smooth.
12. Add the remaining hot water to thin out the curry. Cook on medium heat until it comes to a gentle boil, stirring occasionally.
13. For the tadka, heat oil in a small pan over medium heat. Add the mustard seeds. Once they pop, lower the heat and add the hing and garlic. Add the curry leaves, turmeric, and red chili powder, and cook for about a minute, until the garlic turns golden and aromatic. Turn off the heat.
14. Pour the tadka into the curry and mix well. Cook uncovered on medium heat for 2 to 3 minutes, until the curry bubbles rapidly. Turn off the heat.