Rushi chi Bhaji

Rushi chi Bhaji is a traditional Maharashtrian dish made from colocasia leaves, also known as taro leaves. The leaves are chopped and cooked with a variety of spices, often including turmeric, mustard seeds, and chilies. It is typically served as a side dish with rice or chapati.

Here is a basic recipe for making Rushi chi Bhaji:


  • 1 bunch of colocasia leaves (taro leaves), washed and chopped
  • 1 onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt, to taste
  • 2 tbsp oil


  1. Heat oil in a pan over medium heat. Add mustard seeds and let them pop.
  2. Add onion, garlic, and green chilies. Cook until the onion is translucent.
  3. Add turmeric powder and red chili powder, and stir well.
  4. Add the chopped colocasia leaves and stir well.
  5. Add salt and enough water to cover the leaves. Cover the pan and let it simmer for 10-15 minutes or until the leaves are tender.
  6. Serve hot with rice or chapati.

Note: You can adjust the spice level to your preference. Some variations of the recipe also call for adding peanuts or fresh coconut to the dish.



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