Chawli Paatal Bhaji
by Tarla Dalal
The addition of Chawli to this traditional Maharashtrian subzi boosts its vitamin A and iron content, making it a super healthy treat!
Chawli Paatal Bhaji recipe - How to make Chawli Paatal Bhaji
Preparation Time: 20 Minutes Cooking Time: 25 Minutes Total Time:
Makes 4 servings
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp grated ginger (adrak)
1 green chilli, finely chopped
4 cups finely chopped colocassia leaves (arbi ke patte)
1/4 cup chana dal (split Bengal gram)
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1 cup cooked sprouted chawli (cow pea / lobhia)
2 tsp tamarind (imli) pulp
1 tbsp grated jaggery (gur)
Method
- 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.
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 |
Outbrain
Reviews
https://www.tarladalal.com/chawli-paatal-bhaji-31059rChawli Paatal Bhaji
Sonal Modi
on 01 Aug 16 04:35 PM