Chawli Paatal Bhaji
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
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The addition of Chawli to this traditional Maharashtrian subzi boosts its vitamin A and iron content, making it a super healthy treat!
Main Procedure- Heat the oil in a pressure cooker, add the cumin seeds, asafoetida, ginger and green chillies and sauté till the seeds crackle.
- Add the colocasia leaves, chana dal, turmeric, coriander-cumin seeds powder, salt and 1 cup of water and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid and whisk well till it is smooth.
- Add the chawli sprouts, tamarind pulp and jaggery, mix gently and simmer for another 5 minutes.
- Serve hot.
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Accompaniments
Nutrient values per serving
| Energy | 105 cal |
| Protein | 3.9 g |
| Carbohydrates | 14.1 g |
| Fiber | 4.5 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 4660.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 5.5 mg |
| Folic Acid | 15.1 mcg |
| Calcium | 112.2 mg |
| Iron | 5.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.8 mg |
| Potassium | 80.1 mg |
| Zinc | 0.2 mg |
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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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