Makai Paatal Bhaji
by Tarla Dalal

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.

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Makai Paatal Bhaji recipe - How to make Makai Paatal Bhaji

2 sweet corn cobs, , cut into 25 mm. (1") pieces, boiled
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp grated ginger (adrak)
1 tsp chopped green chillies
4 cups finely chopped colocassia leaves (arbi ke patte)
1/5 cup boiled kala chana (brown chick peas)
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp tamarind (imli) pulp
1 tbsp grated jaggery (gur)
salt to taste

Method

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

Energy	54 cal
Protein	2.6 g
Carbohydrates	9.4 g
Fiber	3.3 g
Fat	0.8 g
Cholesterol	0 mg
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
Calcium	110.8 mg
Iron	4.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	7.3 mg
Potassium	41.9 mg
Zinc	0 mg