Maharashtrian Patal Bhaji, Paatal Bhaji


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Colocassia leaves are frequently used in Maharashtrian and Gujarati cooking, not only for their unique flavour but for their nutritional benefits as well. Maharashtrian Patal Bhaji, made with colocassia leaves and chana dal, perked up with a special coconut-based masala, is a treat to your palate with its interesting sweet-and-sour flavour.


It is a great dish to have during the third trimester of pregnancy when a woman’s calcium requirements are very high. This Paatal Bhaji is also an excellent source of iron, calcium, folic acid and fibre. Enjoy it with hot phulkas to make a healthy meal!

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Maharashtrian Patal Bhaji, Paatal Bhaji recipe - How to make Maharashtrian Patal Bhaji, Paatal Bhaji

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
2 1/2 cups chopped colocassia leaves (arbi ke patte)
1/4 cup chana dal (split bengal gram) , washed and drained
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 tsp tamarind (imli) pulp
1 tbsp chopped jaggery (gur)
2 tbsp roasted and coarsely crushed peanuts
salt to taste

To Be Ground Into A Smooth Paste ( Without Using Any Water)
2 tbsp grated coconut
1 1/2 tsp roughly chopped green chillies
1/4 cup chopped coriander (dhania)
Method
  1. Combine the chana dal, colocassia leaves and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the oil in a non-stick kadhai, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for a few seconds.
  4. Add the prepared paste and sauté on a medium flame for 2 minutes.
  5. Add the chana dal-colocassia leaves mixture, tamarind pulp, jaggery, peanuts and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  6. Serve hot.

Nutrient values Per Serving :
Energy 134 kcal
Protein 4.4 gm
Carbohydrate 12.7 gm
Fat 7.3 gm
Fibre 4.5 gm
Calcium 80.7 mg
Iron 3.7 mg
Folic Acid 15.9 mcg

RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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Reviews

Maharashtrian Patal Bhaji, Paatal Bhaji
5
 on 15 Apr 16 02:13 PM


Nice recipe using greens... it has a bit of sourness and a bit of sweetness...Chana dal gives a good mouthfeel... will definitely make again.