Ingredients:
10 patra leaves with stems
1 small bunch ambat bhaji (sour greens)
3 green chillies
1 tbsp. peanuts
1 tbsp. channa dal
1/2 tsp. cumin seeds
1 bayleaf
2 cardamoms
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
2 tsp. black maharashtrian masala
2 tsp. lemon juice
1 tsp. sugar
salt to taste
2 tbsp. gramflour
5 cups water
2 tbsp. oil
Method:
- Chop both greens coarsely. Peel stems and chop those too.
- Wash, drain, place in container of pressure cooker with chillies.
- Place channa dal and peanuts in another container of the cooker.
- Add 1/2 cup water to each container. Pressurecook for 4 whistles.
- Cool, remove and blend the boiled greens in a mixie or with hand beater.
- Add gramflour to 1/2 cup water, make a smooth paste keep aside.
- Heat oil, add cumin seeds, bayleaf, cardamoms, curry leaves and clove-cinnamon powder.
- Stir a minute and add boiled peanut and dal whole, with the water.
- Bring to a boil, add blended greens, masalas, salt, sugar, lemon.
- Add remaining water, stir well. Bring to a boil. Add gramflour paste.
- Stir continuously till boil resumes. Lower and simmer for 5-7 minutes.
- The consistency should be like that of kadhi (refer khichidis).
- Serve hot with masala bhath or bhakri.
Making time:45 minutes
Makes: 6-7 servings
Shelflife: best fresh .
Serving Suggestion: Serve with chapathis.
Note: This recipe looses its taste if heated again and again.
Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.
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