Seasonal foods have always been considered full of goodness for our health. When it comes to local seasonal food in Maharashtra, Alu Vaadi tops the list. It is a crispy delicacy prepared from colocasia leaves which is mostly prepared around the Ganesh Chaturthi festival. Celebrity nutritionist Rujuta Diwekar posted a tempting snap of this regional foodie in her latest Instagram post. The caption read, “Alu waadi. Food that has no translation in English but is cooked and known in many other native languages is full of nutrients and flavor and is healthy for the gut and brain. “
He added the benefits of potato leaves, also known as Patra, Pathod or arabica leaves. Rujuta said that they are good for hair, skin and fertility.
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Making Aloo Vadi is not a difficult task. The leaves are smeared with a pungent mixture of gram flour, tamarind and other spices. They are rolled, steamed and cut into round pieces. It gives a crunchy feel when fried with sesame seeds, grated coconut and coriander leaves. The hot aloo vadi thali can be made even better by serving it with spicy green chutney. Even though the recipe takes about an hour, it’s worth every effort. here is step by step guide For the utterly delicious Alu Vaadi.
You can make the most of this season by adding aloo vadi to your meals again and again. Underrated colocasia leaves have ample benefits.
1. They are considered to be a rich source of Vitamin A and thus help in promoting eye health
2. They are also good for heart health
3. Colocasia leaves are rich in Vitamin C
There are many reasons to try this awesome Maharashtrian Method. When are you making yours?
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