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Makai Ki Patal Bhaji

A Maharashtrian tangy sabzi cooked with corn kernels. This is a Sanjeev Kapoor exclusive recipe.

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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
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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

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  1. Heat oil in a pressure cooker and add cumin seeds, mustard seeds and garlic and let the seeds splutter.
  2. Add Bengal gram, turmeric powder and corn kernels. Mix well and cook for two minutes.
  3. Add salt and four cups of water and mix, cover and cook till three whistles are given out.
  4. Remove the lid when pressure reduces completely, add tamarind pulp and jaggery and mix well.
  5. Bring it to a boil. Serve hot.

Nutrition Info

Calories 1109
Carbohydrates 147.6
Protein 37.2
Fat 41.1
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