Makai Paatal Bhaji
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 9935 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.
- 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.
Nutrient values per
|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|
RECIPE SOURCE : Corn
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