Makai Paatal Bhaji
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 45047 times
A unique sweet and spicy blend of colocasia leaves, chana dal and spices forms the base for this Maharashtrian-style dish made with hearty chunks of corn on the cob.
Main Procedure- Heat the oil in a pan, add the cumin seeds, asafoetida, ginger and green chillies.
- Add the colocasia leaves, chana dal, turmeric powder, coriander-cumin seed powder and salt and sauté till the mixture comes together as a mass.
- Add 1 cup of water and pressure cook for 3 whistles.
- Whisk well till it is smooth.
- Add the corncobs, tamarind pulp and jaggery and bring to a boil.
- Serve hot.
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Accompaniments
Nutrient values per
| Energy | 54 cal |
| Protein | 2.6 g |
| Carbohydrates | 9.4 g |
| Fiber | 3.3 g |
| Fat | 0.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 4660.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 7.3 mg |
| Folic Acid | 0.1 mcg |
| Calcium | 110.8 mg |
| Iron | 4.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.3 mg |
| Potassium | 41.9 mg |
| Zinc | 0 mg |
RECIPE SOURCE : Corn
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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