Ambadi bhaji (Gongura leaves curry)
Hearty, tangy and nourishing green leafy gruel to satiate not only your hunger pangs but also satisfy your nutritional needs.
Ingredients
- 2 tbsp Oil
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1/8 tsp Fenugreek seeds
- 1 nos Onion medium size chopped
- 4 nos Smashed garlic
- 4 nos Curry leaves
- 1 tbsp Ginger garlic paste
- 1 tbsp Chilli paste
- 1/4 tsp turmeric powder
- 1/2 cup Coarsely ground sorghum millet/ cracked wheat 240 ml
- 500 gram Gongura leaves before processing
- to taste Salt
- 250 ml Water including gongura leaves water
- 1 tbsp Fresh coriander leaves chopped
Instructions
- Check and separate the Gongura leaves from the inedible stalk.
- Wash them in multiple changes of water. In a saucepan/vessel take enough water to submerge the leaves. Submerge the leaves and boil it for 5 minutes starting from cold.
- Let cool, strain (i.e. do not throw away) the water. Blitz to a paste.
- In another saucepan. Heat oil on medium high flame. Crackle mustard, cumin and fenugreek seeds.
- Add in the smashed garlic, curry leaves, ginger garlic paste and sauté for a minute.
- Add the chilli paste and turmeric. Cook them for 10-20 seconds.
- Add finely ground Jowar or Dalia and sauté it in oil for 2-3 minutes.
- Add the Gongura leaves paste, little of the Gongura leaves water if needed. Plain water and let it come to a boil.
- Add salt to taste and lower the flame. Cook covered till the Jowar or Dalia softens and oil separates and floats on top. Ensure that you occasionally stir in between to avoid the curry from sticking to the bottom as it slightly cooks and thickens.
- Garnish with chopped coriander leaves.
Notes
The dish is slightly more tangy than usual.
The dish can be had on its own with a spoon
The dish is also enjoyed with fulka or jowar bhakri
The dish tastes even better the next day. Hence the recipe is usually doubled and prepared in many homes as can be seen in images
The excess water used to boil the leaves can be added to other recipes to impart tartness