Ambadi is one of the nutritious leafy vegetable prepared to a
stew/patal bhaji and served with bhakri or rice. It has a distinctive
sour taste which makes this vegetable more tangy to your taste buds. The
addition of garlic adds incredible flavour to this dish. This is how
Ambadi chi patal bhaji is prepared at my home.
Ingredients: Serves 4
1 Bunch of Ambadi leaves
3 tbsp Besan (Cheakpea flour)
2 tsp Red chilly powder
10-15 Garlic cloves
2 tbsp Gul (Jaggery)
2 tbsp oil
1 tsp Mustard seeds
1/4th tsp Hing(Asafoetida)
1/4th tsp Turmeric powder
Salt to taste
For Garlic Tempering:
2 tbsp oil
7-8 Garlic cloves
Method:
First start with making garlic tempering (Fodni). Take a small kadhai and add oil, when oil is hot add 7-8 garlic cloves and let them cook in oil till light golden brown. Do not over cook. Keep this tempering aside as it will be used for garnishing the patal bhaji.
Actual Patal Bhaji preparation:
Wash and chop the ambadi leaves and pressure cook until 4 whistles. When the pressure cooker cools off take out ambadi leaves and drain all the water from the leaves (Use this water for adjusting the consistency of the patal bhaji).
Mash the ambadi leaves roughly with the help of masher. Add besan and mix well. Add 2 cups of water to this mixture. Make sure no lumps are formed.
Add red chilly powder, salt, garlic cloves and gul. Now on medium flame cook this besan ambadi mixture. Adjust the consistency of the patal bhaji as per your preference.
In a small kadhai, add 2 tbsp oil. When oil is hot add mustard seeds, hing and turmeric powder. Pour this fodni onto the patal bhaji. Mix well and let the bhaji comes to boil. Cook on medium flame till raw flavour of besan fades away. It should take around 7-8 minutes.(If you want to can dry roast the besan ahead of mixing it with the ambadi leaves).
While serving garnish this patal bhaji with the garlic tempering and enjoy with bhakri & rice.
By: Anjali Purandare
1 Bunch of Ambadi leaves
3 tbsp Besan (Cheakpea flour)
2 tsp Red chilly powder
10-15 Garlic cloves
2 tbsp Gul (Jaggery)
2 tbsp oil
1 tsp Mustard seeds
1/4th tsp Hing(Asafoetida)
1/4th tsp Turmeric powder
Salt to taste
For Garlic Tempering:
2 tbsp oil
7-8 Garlic cloves
Method:
First start with making garlic tempering (Fodni). Take a small kadhai and add oil, when oil is hot add 7-8 garlic cloves and let them cook in oil till light golden brown. Do not over cook. Keep this tempering aside as it will be used for garnishing the patal bhaji.
Actual Patal Bhaji preparation:
Wash and chop the ambadi leaves and pressure cook until 4 whistles. When the pressure cooker cools off take out ambadi leaves and drain all the water from the leaves (Use this water for adjusting the consistency of the patal bhaji).
Mash the ambadi leaves roughly with the help of masher. Add besan and mix well. Add 2 cups of water to this mixture. Make sure no lumps are formed.
Add red chilly powder, salt, garlic cloves and gul. Now on medium flame cook this besan ambadi mixture. Adjust the consistency of the patal bhaji as per your preference.
In a small kadhai, add 2 tbsp oil. When oil is hot add mustard seeds, hing and turmeric powder. Pour this fodni onto the patal bhaji. Mix well and let the bhaji comes to boil. Cook on medium flame till raw flavour of besan fades away. It should take around 7-8 minutes.(If you want to can dry roast the besan ahead of mixing it with the ambadi leaves).
While serving garnish this patal bhaji with the garlic tempering and enjoy with bhakri & rice.
By: Anjali Purandare
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