Ambadichi Bhaji (Sour greens curry)
May 15, 2007 at 1:40 pm 18 comments
Ambadichi Bhaji (Sour greens curry)
Type Comfort in MS word, select it, right click and see the synonyms: Soothe , console, reassure, calm, relieve ..This Ambadichi Bhaji (Sour greens/Gongura curry) makes every synonym for comfort sound true:
½ Soothes your palette
½ Consoles you when you are feeling low
½ Reassures you when you dearly miss your mom’s cooking
½ Calms you down when you are upset
½ Relieves your stress
Yes this is one of the recipes I rely on when I am in need of some ‘Comfort food’ (of course provided the greens are available).
Ambadi/sour greens/Gongura leaves
Ambadi leaves are sour -almost vinegary to taste. But this tartness is what makes them so tasty and special. I read here that these greens come in two varieties- Red stemmed and Green stemmed. Here we usually get the green stemmed variety, so I have used that. What makes this a quintessentially Maharashtrian recipe is the use of Jowar Kani (broken Jowar grains). The Ambadi leaves are stemed together with the Jowar Kani to make this very special Ambadichi bhaji -which makes me nostalgic and reminds of my mom’s or my granny’s cooking each and everytime I make it.
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Ambadichi Bhaji
Servings :about 3-4
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Ingredients:
1 big bunch Ambadi leaves (cleaned,washed and chopped)
1 cup Jowar (Sorghum/White millet) grains
2tbsp Toovar dal (arhar dal/yellow lentils), soaked in water for ½ hour
2tbsp Peanuts soaked in water for ½ hour
Salt as per taste
For the tadka:
8-10 garlic cloves peeled and crushed
2-3 tsp oil
½ tsp cumene seeds
½ tsp mustard seeds
1-2 tsp Red chilli powder (adjust to your taste)
To make the Jowar Kani:
Jowar Kani/Broken Jowar Grains
Coarsely grind the Jowar grains in the mixer for few seconds. Tranfer to a sieve (used to sieve atta or Maida). Remove the powder which falls at the bottom (this flour can be added to the usual jowar flour for making Bhakris, or add this to the usual Roti atta)Use the broken jowar kani which remains in the sieve to make Ambadichi Bhaji. If any unbroken jowar grains are left in the sieve, run them once again in the mixer and repeat the above procedure. Soak the Jowar Kani in water for ½ hour along with the Toovar dal and peanuts.
To make the Bhaji:
Steam the chopped Ambadi leaves and the soaked Toovar dal, Peanuts and Jowar Kani. For steaming I use a stainless steel sieve kept on a steamer-a deep vessel filled with 1/3 water. Alternatively you can use a pressure cooker without the whistle. Cover the sieve and steam till the leaves are well cooked (takes about half an hour)
Ambadi leaves,soaked Jowar Kani,Toovar dal and peanuts in SS sieve for steaming
Remove the bhaji from steam,add salt and mix nicely. In a small pan heat oil ,add the mustard seeds, then the cumene seeds,then the crushed garlic. Fry nicely till your kitchen smells of the garlic, switch off the gas ,add the chilli powder and immediately pour this tadka on the bhaji so that the red chilli powder does not get charred.Mix nicely and serve with Bhakri or Roti!
Entry filed under: bean, Chilli, comfort food, Curries & Gravies, easy, garlic, green chilli, Health and Nutrition, jowar, Leafy greens, Maharashtrian, Maharashtrian Recipes, main course, mustard seed, nut, peanut, pepper, red chilli, salt, seed, toor dal, turmeric, veggies, water.
1. Lata | May 15, 2007 at 8:43 pm
I love Ambadi in any form. Got to try this.
2. Dee | May 15, 2007 at 9:19 pm
Wow, this is different and unfortunately we dont get gongura :(. Nice recipe. thanks for sharing it!
3. Deepa | May 15, 2007 at 10:24 pm
really nice recipe …But whether we get gongura here in US ….Not sure …thks for sharing
4. dininghall | May 15, 2007 at 10:26 pm
Ambadi(gongura) definitely is a comfort food and it is one of my favorite green leafy veggie. Precious even more because it is rarely available here in Indian grocery shops.
Like Lata I love amabadi in any form and I must try this. Great recipe Madhuli.
5. Indira | May 15, 2007 at 10:28 pm
Comment 4 is written by me Madhuli. I registered a new blog (for DH) at WordPress and accidentally published with that name.
Oops.:)
6. Hema | May 15, 2007 at 11:14 pm
I have seen numerous Andhra recipes with gonkura. It is nice to see authentic recipies from other states as well. Use of jawar is very new to me. Thanks of rsharing.
7. Nalini | May 16, 2007 at 3:55 am
wow! I saw these greens in the Indian store last but didn’t buy it since I’ve never cooked with them. A very healthy and tasty recipe!
@ Thank you all of you for your kind comments. Do let me know when you try it.
8. Sakshi | May 17, 2007 at 8:46 am
I miss greens 😦
9. Anjali | January 22, 2008 at 5:42 pm
Well, We have been successful in growing Ambadi in our backyard here in Melbourne and we followed this recipe, which is actually pretty normal in our childhood days in Nagpur….Infact we had this today with a jowar roti or a “BHAKRI”………………
just incredible with an additional tadka………….Love it
10. Lakshmi | July 29, 2008 at 10:55 am
lovely recipe..north karnataka also has similar dish 🙂
11. Rajeshri | July 7, 2010 at 6:54 pm
Its wonderful dish…. Yummie!!!
12. My foodcourt | July 15, 2010 at 3:38 pm
Thanks
13. Sagar Khushalrao Zade | July 9, 2010 at 12:37 pm
Bread Gulab-jamun Toast triangular slices of wheat bread along with butter in a toaster. Pour sugar syrup or rabdi on the breads and serve.
14. Mina | July 20, 2010 at 1:31 pm
sahi
wiil try definately.
15. My foodcourt | July 23, 2010 at 11:09 am
hope u like it
16. Vijaya kamalapurkar | July 26, 2013 at 10:37 pm
First wash ambadi,then dry it well,remove leaves only,fry it in pan with sufficient oil and chilly powder or red chillies,add salt and garlic cloves,and grind coarsely in grinder,and whenever u eat add finely cut onion fried in oil and mix well in chutany