Chawli Paatal Bhaji
by Tarla Dalal
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The addition of Chawli to this traditional Maharashtrian subzi boosts its vitamin A and iron content, making it a super healthy treat!
Main Procedure- Heat the oil in a pressure cooker, add the cumin seeds, asafoetida, ginger and green chillies and sauté till the seeds crackle.
- Add the colocasia leaves, chana dal, turmeric, coriander-cumin seeds powder, salt and 1 cup of water and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid and whisk well till it is smooth.
- Add the chawli sprouts, tamarind pulp and jaggery, mix gently and simmer for another 5 minutes.
- Serve hot.
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Accompaniments
Nutrient values per serving
Energy | 105 cal |
Protein | 3.9 g |
Carbohydrates | 14.1 g |
Fiber | 4.5 g |
Fat | 3.8 g |
Cholesterol | 0 mg |
Vitamin A | 4660.9 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.7 mg |
Vitamin C | 5.5 mg |
Folic Acid | 15.1 mcg |
Calcium | 112.2 mg |
Iron | 5.2 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 7.8 mg |
Potassium | 80.1 mg |
Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
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