Aloo ka Path is a typical Maharashtrian dish also known as Aloo Arbi Pathe ka Amti made with the leaves of arbi plant and spices. This is an incredible dish of Taro root leaves cooked in Maharashtrian style. In this recipe, the taro root leaves are finely chopped and cooked in an array of ingredients and amazing aromatic Indian spices.Aloo ka path is an excellent curry united with an assortment of flavours releasing from a variety of ingredients such as bitterness from fenugreek seeds, spiciness from red chilli powder, green chillies and goda masala, tanginess from tamarind sauce and sweetness from jaggery. It's a thrilling and delectable thick saucy curry that goes very well with roti, bhakri, jowar ki bhakri, chapatti or rice. A medley of flavours that would be a delight to your taste buds, refreshing and stimulating to the palate.http://www.vahrehvah.com/aloo-ka-pathIngredients:Green chillies, chopped 2-3 NumbersCurry leaves few LeafFenugreek seeds PinchCumin seeds 1/2 TeaspoonsMustard seeds 1/2 TeaspoonsOil 2 Tablespoonssalt to taste Radish, cut into small pieces 3 TablespoonsArbi leaves, finely chopped (colacasia leaves) 1 CupCashew nut pieces 1 TablespoonsFresh Coconut pieces 2 TablespoonsChanna dal, soaked 1/2 CupGroundnuts/ Peanuts 3 TablespoonsHing (asafoetida) PinchTurmeric powder 1/4 TeaspoonsRed chilli powder 1 TeaspoonsGoda masala 1 TeaspoonsJaggery 1 PieceBesan atta (chickpea flour) 1 TeaspoonsDirections:1. Heat oil in a hot pan and when the oil gets hot, add mustard seeds. When mustard seeds start crackling, add cumin seeds, fenugreek seeds, curry leaves, green chillies, turmeric, hing, red chilli powder, goda masala and saut the spices. Immediately add peanuts (soaked in hot water for few minutes), channa dal (soaked in water for few hours), cashew nuts, coconut pieces, radish, chopped arbi leaves and salt to taste. 2. Stir all the ingredients well and put it on a slow flame, cover the pan with a lid and cook for about 4-5 minutes. After 5 minutes of slow cooking, remove the lid and add little water, cover and cook for another 5 minutes.3. Remove the lid and check if the arbi leaves are soft and tender. Add jaggery and mix well. Take a teaspoon of besan flour in a bowl, add little water and mix well. 4. Add little tamarind juice and besan flour paste and bring to boil. (the besan flour paste will slightly thicken the gravy). Sprinkle some roasted peanut powder and mix well and switch off the flame "Reach vahrehvah at - Website - http://www.vahrehvah.com/ Youtube - http://www.youtube.com/subscription_center?add_user=vahchef Facebook - https://www.facebook.com/VahChef.SanjayThumma Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/116066497483672434459 Flickr Photo - http://www.flickr.com/photos/23301754@N03/ Linkedin - http://lnkd.in/nq25sW Picasa Photos- http://picasaweb.google.com/118141140815684791742 Stumleupon http://www.stumbleupon.com/stumbler/vahrehvah Tumblr http://vahrehvah.tumblr.com/ Blogger - http://vahrehvah.blogspot.in/"
