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Makai Paatal Bhaji

Makai Paatal Bhaji
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Corn makes an interesting companion for colocasia, providing you with nutrients like calcium, iron and fibre.
  • 2 small sized corncobs, cut into 25 mm. (1") pieces and boiled
  • 4 cups chopped colocassia (arbi)
  • ½ cup soaked chana dal (split Bengal gram)
  • ½ tsp cumin seeds (jeera)
  • ½ tsp asafoetida (hing)
  • ½ tsp grated ginger (adrak)
  • 1 green chilli, chopped
  • ¼ tsp turmeric powder (haldi)
  • 1 tsp coriander-cumin seeds (dhania-jeera) powder
  • 2 tsp thick tamarind (imli) pulp
  • 1 tbsp grated jaggery (gur)
  • 1 tbsp oil
  1. Heat the oil in non-stick pan, add the cumin seeds, asafoetida, ginger and green chillies and fry for a while.
  2. Add the colocasia leaves, chana dal, turmeric powder, coriander-cumin seed powder and 1½ cups of water and pressure cook for 3 whistles.
  3. Whisk well till it is smooth.
  4. Add the corncobs, tamarind pulp and jaggery and bring to a boil.
  5. Serve hot.
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