Maharashtrian Style Patal Bhaji
by Tarla Dalal
Added to 137 cookbooks
This recipe has been viewed 51432 times
An extremely popular Maharashtrian delicacy. Best had with crisp rotis.
- Soak the chana dal for 2 to 3 hours.
- Mix the chana dal, colocasia leaves and 1 teacup of water. Cook in a pressure cooker. Mash the mixture slightly.
- Heat the oil and fry the mustard seeds until they crackle. Add the asafoetida and the dal mixture.
- Add the chilli powder, jaggery, tamarind water, peanuts and salt.
- Cook for a few minutes. Serve hot.
- Goodness Guide :
- Colocasia leaves are a rich source of calcium, iron and Vitamin A.
- Which in turn prevent bone-thinning, anaemia and eye disorders respectively.
Nutrient values Per Serving :
|4.9 g||10.1 g||7.2 g|
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