Makai Paatal Bhaji
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 45511 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.
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.
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Accompaniments
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 |
RECIPE SOURCE : Corn
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