Makai Paatal Bhaji
by Tarla Dalal
27 Jul 2008
This recipe has been viewed 45420 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.
Makai Paatal Bhaji recipe - How to make Makai Paatal Bhaji
Preparation Time: Cooking Time: Total Time:
Serves 4.
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
- Main Procedure
- 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 |
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