Makai Patal Bhaji
by Tarla Dalal

This dish made of hearty chunks of corn on the cob in a sweet and spicy sauce of colocassia leaves (arvi) and Bengal gram dal.

Makai Patal Bhaji

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Makai Patal Bhaji recipe - How to make Makai Patal Bhaji

Tags

Maharashtrian Bhaji Semi-Dry Sabzis

Preparation Time: 20 mins. Cooking Time: 30 mins. Total Time: 50 mins 4Serves 4.
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Ingredients

2 small sized corncobs, cut into 25 mm (1") pieces , boiled
4 cups chopped colocassia leaves (arbi ke patte)
1/2 cup chana dal (split Bengal gram), boiled
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp grated ginger (adrak)
1 green chilli, chopped
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp thick tamarind (imli) pulp
1 tbsp grated jaggery (gur)

Method

Heat the oil, add the cumin seeds, hing, ginger and green chilli.
Add the colocassia leaves, chana dal, turmeric, dhania-jeera and 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.

Tips

You can also used boiled baby corn instead of the corn cobs.

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