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Palatal Bhaji (Colocasia Ambti)


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Your calcium requirement shoots up during the third trimester and so it is necessary to have foods that can meet these requirements. This dish is an excellent source of iron, calcium and fibre.

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Serves 4.
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Ingredients


5 cups colocassia leaves (arbi ke patte) with leaves
1/4 cup chana dal (split Bengal gram), soaked
2 tsp jaggery (gur)
1 tbsp tamarind (imli) pulp
1 tbsp crushed roasted peanuts
1 tbsp besan (Bengal gram flour), dissolved in 2 tbsp of water
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp oil
salt to taste

To be ground into a paste
1/2 cup grated coconut
3 green chillies
1/2 cup chopped coriander (dhania)
6 mm. (1/4") piece ginger (adrak)

For the tempering
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)

Method
  1. Heat the oil, add the asafoetida, chopped colocasia leaves with stems, soaked chana dal and peanuts and sauté for 2 minutes.
  2. Add the turmeric powder, tamarind pulp, 1 cup of water, jaggery and salt and cook till the chana dal is cooked.
  3. Add the ground paste and the besan paste and cook till the mixture thickens.
  4. For the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the cumin seeds and asafoetida.
  5. Pour the tempering mixture over the cooked vegetable and mix well.
  6. Serve hot.
Nutrient values per serving
AmtEnergyProteinChoFatVit-AVit-CCalciumIronF.AcidFibre
93 gm 185kcal6.2 gm16.6 gm 10.4 gm6027.2 mcg11.0 mg146.0 mg6.7 mg19.6 mcg2.4gm
RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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