Makai Ki Patal Bhaji A Maharashtrian tangy sabzi cooked with corn kernels. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Apr 2015 in Recipes Course New Update Main Ingredients Corn Kernels, Bengal Gram Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Makai Ki Patal Bhaji 2 cups Corn Kernels 2 tablespoons Bengal Gram 1 teaspoon Cumin seeds 1 teaspoon Mustard seeds 1 teaspoon Garlic and red chilli chutney chopped 1/2 cup Bengal gram (chana) soaked 1 teaspoon Turmeric powder to taste Salt 2 teaspoons Tamarind pulp 1 teaspoon Jaggery (gur) grated Method Advertisment Heat oil in a pressure cooker and add cumin seeds, mustard seeds and garlic and let the seeds splutter. Add Bengal gram, turmeric powder and corn kernels. Mix well and cook for two minutes. Add salt and four cups of water and mix, cover and cook till three whistles are given out. Remove the lid when pressure reduces completely, add tamarind pulp and jaggery and mix well. Bring it to a boil. Serve hot. Nutrition Info Calories 1109 Carbohydrates 147.6 Protein 37.2 Fat 41.1 #Bengal gram (chana) #Cumin seeds #Garlic and red chilli chutney #Jaggery (gur) #Mustard seeds #Salt #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article