Ambadichi bhaji
Ambadichi bhaji, from above
VegVeganMarathwada

Ambadichi bhaji

Sour ambadi leaves cooked with dal and peanuts, finished with garlic. Marathwada's green favourite.

40 minTime
6 gProtein each
mediumSpice
Sour leaves of the Deccan1 chapter · 1 min read

Make it your way

Grandma's wayFresh ambadi leaves and a garlic tempering.
The original
193kcalsame
6 gproteinsame
4 gfibresame
40minutessame

Ambadichi bhaji as Marathwada homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Gongura leaves (roselle leaves)1 big bunch ambadi leaves, chopped
Chana dal (split chickpeas)2 tbsp, soaked
Peanuts¼ cup
Rice1½ tbsp broken rice
Garlic8 cloves
Green chilli3
Cooking oil (vegetable oil)1½ tbsp
Mustard seeds½ tsp
Cumin seeds½ tsp
Turmeric (ground turmeric)¼ tsp
Water1¼ cups
Saltto taste

Method

4 steps
  1. 1Cook ambadi leaves with chana dal, peanuts, rice and water until soft.
  2. 2Mash lightly with a wooden masher.
  3. 3Temper mustard, cumin, crushed garlic, chillies and turmeric in oil until the garlic is golden; pour in.
  4. 4Simmer 5 minutes with salt.
Serve it like this

Serve warm in a bowl with jowar bhakri, a chunk of raw onion and thecha.

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Make it a meal

What goes with Ambadichi bhaji: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jowar roti35 min
Bread or rice Varan bhaat40 min
With a main Pithla20 min
With a main Matki usal35 min
On the side Thecha15 min
To drink Sweet lassi10 min
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