Ambadichi Bhaaji – make this simple and tasty dish with the delightfully tart and tongue-tickling Ambadi greens… Top it generously with finely chopped onions and drizzle some warm Garlic Tadka over it. Now get ready to enjoy the fruit of your labor.
Scoop some up with a piece of your favorite flatbread… pop it into your mouth…. and the complex flavors just burst through…. Tart, spicy, garlicky…. and the barest hint of sweetness that brings everything together to perfection!
Even as I write this, my memories are rushing up and making my mouth water… Sitting at the table with my Mom’s steaming hot, creamy Ambadichi Bhaaji on my plate, topped with chopped onions and Garlic Tadka (Lasnaachi Phodni – Marathi) …. watching her Jowar Bhakri (Sorghum flatbread) get all puffed up on the gas stove. As soon as she serves me the Bhakri, I slather some butter on it, and dig in! Yummm!
Special Post – The Culinary Heart is 3 years old!
Among the many dishes I learned how to make from my Mom, this is definitely one of my personal favorites. I post this super-yummy Ambadichi Bhaaji (Ambaa-dee-chee Bhaa-jee) recipe today to mark her birthday: she would have been 92 today. This day is special for yet another reason – it also marks the 3-year milestone for this blog!
Working on this blog has been simply mind-blowing… and I want to express my deepest appreciation to all who have supported me along the way. Friends, family, students, and of course all of you who read my posts, perhaps try some of my recipes, write thoughtful reviews and even give me 5-star ratings! Thank you all from the bottom of my heart!
Tongue-Tickling Ambadichi Bhaaji – A Maharashtrian Specialty
Just mention Ambadichi Bhaaji to a Maharashtrian, and watch…. Their faces light up immediately and you can see them almost starting to drool….! And then the stories start to pour out…. their cherished memories of relishing this delightfully tongue-tickling vegetable. Some talk about their Moms making it, others talk about how their grandmas pampered them with it. And of course, some will probably give you a completely blank look ….. as if to say, “What is that?!”
Well… they sure have missed out on one of life’s simple pleasures!
What is Ambadi? … aka Gongura, Pulichikeerai, Pitwaa…
So… What exactly is Ambadi, anyway? It belongs to the Hibiscus family, with two varieties, Hibiscus sabdariffa (red-stemmed) and Hibiscus cannabinus (green-stemmed), commonly available to consumers in India. In the US, though, I have thus far seen only the red-stemmed variety in the Indian grocery stores, typically labeled as Gongura.
Ayurveda describes Ambadi’s many health benefits: several modern studies attribute these to the wide array of micronutrients in various parts of the plant. The leaves, flowers, seeds, etc., provide numerous bioactive phytochemicals and vitamins that are powerful antioxidants, as well as lots of potassium, magnesium, calcium, iron, etc.
No wonder people all over the world consume it – certainly as food, but also as medicine. Delicious food that is also good for you? Hmmm…. Win-win combination, isn’t it?
Ambadi – it is so delightfully Tart!
What makes Ambadi “taste” so special? It is sour! The leaves, stems, flowers and even the calyx, surrounding the Ambadi flowers, are distinctly sour! The red-stemmed variety tends to be more tart than the green-stemmed one.
Known by a host of different names in different parts of India (Gongura, Pulichikeerai, Pitwaa, etc.), Ambadi is widely popular all over the sub-continent, and a multitude of recipes abound. Lots of distinctive regional flavors make each dish quite special. Of course, all of the dishes fully capitalize on the very unique tartness of Ambadi leaves, flowers and calyces.
So… how do folks use Ambadi? They make spicy pickles and chutneys to use as condiments. They also add the leaves to impart tartness to a variety of foods – Dal, vegetables, curries with meat and fish ….
And of course, in some of these foods, the Ambadi is not just the supporting side-kick, but the “STAR” of the show! Case in point…. the mouth-watering Ambadichi Bhaaji I’ve posted here.
Hibiscus Lemonade from Roselle… and the Ambadi connection
I first tasted the delicious and brilliantly red Hibiscus Lemonade several years ago, and was instantly hooked! I was intrigued too… Why was it called Hibiscus Lemonade, anyway? The only Hibiscus I knew at the time was the ornamental flowering plant in my backyard!
As I started to dig for information, I discovered that this gorgeous looking lemonade was made with a plant called Roselle, which belonged to the Hibiscus family. This is what I was told… Steep a fistful of the bright red, fleshy calyces of the Roselle flowers in hot water and you will soon get a deep crimson decoction.
Just for fun…. go ahead and do it… and take a tiny sip of this rich witch’s brew…… Ohh…. your mouth will surely pucker up! It is so intensely sour… and might remind you a little of pure cranberry juice. Easy to see then why someone would add some sugar and water and some ice, put it in a tall glass, and sit back to enjoy it on a hot summer day…. Hibiscus Lemonade! SO very refreshing!
Learning that Roselle was a sour Hibiscus variety, I began to wonder if it had any connection to Ambadi. I kept digging…. and guess what I found? Roselle is actually yet another name for red-stemmed Ambadi! I also discovered how popular it is in a whole host of places, spread far and wide…. folks everywhere seem to really love it.
Why is Ambadi tart?
What makes Ambadi tart? As one might imagine, it has to be some type of acid! The plant produces a complex mixture of organic acids, including the rather ubiquitous Malic Acid, Citric Acid and Tartaric acid, which make so many foods, fruits in particular, taste sour. In addition, Ambadi also has a fair amount of Hibiscus acid and Hydroxycitric acid, which are less commonly distributed in nature. Together, these acids make pretty much every part of the plant taste sour!
Also, I’d very much like to correct a misconception that seems to exist. Contrary to what I’ve seen posted on a number of websites – the sourness of Ambadi is NOT because of the presence of Oxalic acid in it ! Yes, Ambadi does, in fact, have a moderate amount of oxalic acid, but so do lots of other leafy greens – including spinach, chard and amaranth, which actually have even more oxalic acid than Ambadi – and none of these other greens taste even the slightest bit sour! So… to suggest that Ambadi tastes sour because it has oxalic acid is rather baffling, and quite simply, incorrect!
Ambadi not available? No worries…. !
What to do when you crave Ambadichi Bhaaji, but can’t find Ambadi anywhere? When I first came to the US as a grad student, the grocery stores in my little university town did not carry many non-American foods. So… much to my chagrin, finding Ambadi seemed rather like a pipe-dream!
Undaunted, I began to experiment…. to try to find a winning combination that would be at least a little like Ambadichi Bhaaji. None of the greens I could find were at all tart: spinach, chard, collard… But… I had already discovered Rhubarb, with its intensely tart fleshy red stalks. So I thought, why not cook these together?
Turned out to be a brilliant idea…. and I’ve used this combination for years and years. Any time the craving hits, and I can’t find Ambadi, well, no worries… I have a simple solution! Check my Recipe Notes for details.
How to make Ambadichi Bhaaji ?
How to make Ambadichi Bhaaji, Maharashtrian style? Mom made the best, and I made sure I learned it well….
Over the years, though, I have modified her recipe a bit. Why? Well, there was something she did that somehow didn’t sit right with me… She used to throw away a portion of the cooking water in which she cooked the Ambadi greens. When I asked why, she said that otherwise, the Bhaaji would be way too sour and wouldn’t taste good.
The more I thought about it, though, the more it bothered me… So many valuable water-soluble nutrients from Ambadi would get discarded along with the “excess” acid. It was akin to throwing out the good with the bad! As I explored possible solutions, I found something that worked like a charm!
So… what is my modification? Very simple, actually…. I just cook the Ambadi along with another neutral-tasting, non-acidic vegetable, which decreases the overall sourness in the final dish. I first tried mixing Ambadi with spinach. It worked fine, but I felt the spinach was not quite as “neutral” as I wanted. So I kept exploring…. Many trials later, I felt I finally had it down!
Ambadichi Bhaaji… with Kohlaa (Ash Gourd)
What is this “perfect” solution? The mild-flavored, white-fleshed Kohlaa, also known as Petha, white gourd, Ash Gourd, Wax Gourd, Wintermelon, white pumpkin…. When cooked, the softened flesh mashes easily and blends into the cooked Ambadi without a trace! It also adds body, thickness and a subtle sweetness to the dish. And of course, as intended, it dilutes the overall acid…. so I don’t need to “throw” any of the cooking liquid away! What if you can’t find Kohlaa? Use Dudhi (Lauki, Calabash) or Zucchini instead.
So… Cook the chopped Ambadi greens with diced Kohlaa, along with Channa Dal and peanuts. Fork-mash the veggies and stir in some Besan. Make a simple Tadka (oil, mustard seeds, cumin seeds and Hing), add the mashed Ambadi mixture, along with a few seasonings, and simmer for a few minutes…. Creamy textured Ambadichi Bhaaji…. ready for you to attack!
Other Maharashtrian Recipes….
Do you like Maharashtrian food? I have posted several Maharashtrian recipes, ranging from special spices, pickles, condiments, snacks, appetizers, vegetables, special-occasion dishes, desserts, etc. Perhaps you’d like to to try some of them…
Here’s a partial list of my posts … check them out and maybe try a few!
Seasonings, condiments:
- Goda Masala – all-purpose Maharashtrian seasoning mix
- Lemon Pickle – suitable for Upvas
- Green Chili Pickle – with fresh green chillies and lemon juice
- Lasoon-Khobra Chutney – Garlic-Coconut Chutney powder
Snacks:
- Kobeechi Vadi – Savory Cabbage bites
- Thin Poha Chivda – Crunchy and spicy snack
Vegetables
- Besan-Capsicum Sabji – Stir fried Green Bell Pepper, with roasted Besan
- Simple Cabbage Sabji – Cabbage Sabji with Potatoes and Peas
- Kanda Batatyaachaa Rassa – Onion-Potato curry
Legumes
- Matkichi Usal – Sprouted Matki beans in tangy spicy curry
- Vaal Dal Usal – Split Hyacinth beans curry
- Horsegram Usal – Sprouted Horsegram ( Kulith) in tangy curry
Special Occasion Dishes
- Kobee Bhaath – special occasion Savory Cabbage Rice
- Shrikhand – Creamy Yogurt dessert
- Shevayachi Kheer – Sweet Vermicelli pudding
- Alivaachey Laadoo – Cress seed-Coconut dessert balls
- Dinkaachey Laadoo – Edible Gum Dessert balls
- Daanyaachey Laadoo – Sweet Peanut snack
Do leave reviews, star ratings… thanks!
Special Diets
This recipe is vegetarian, vegan, gluten-free and soy-free. To make it nut-free, omit the peanuts and use a nut-free oil to make the Tadka. Perhaps you might try replacing the peanuts with pumpkin seeds to give a nutty texture to your nut-free Bhaaji.
Also, if you prefer to not consume onion-garlic, try replacing the chopped onion topping with finely chopped red radish or turnips, and omit the garlic while making the Garlic Tadka – your non-Garlic Tadka will taste just as amazing!
So… Go ahead and pick up that big bunch of Ambadi the next time you see it! Pick up a pair of scissors and start snipping away the leaves from the stems… Once that part is done, the rest is actually pretty simple!
Make this delicious Ambadichi Bhaaji and serve it, steaming hot, with freshly made Roti, Chapati, Paratha, or Jowar Bhakri (Sorghum flatbread). Watch the happy smiles around the table… nary a word out of anyone…. nor any sound at all, except maybe a slurp or two, as they focus on wolfing it all down!
Do leave a review and star rating… many thanks!
Enjoy!
Make Ambadichi Bhaaji – Creamy, Simple & Tasty
Equipment
- 1 Pressure cooker preferred If not available, cook in a pan on the stove-top: it will take much longer to cook. See Recipe Notes for directions
- 1 Stainless steel bowls/ pressure cooker insert containers for pot-in-pot cooking Don't need if not using pressure cooker
- 1 Chimtaa (Pakkad) Sturdy tongs, designed to lift the bowl out of the pressure cooker.
- 1 Heavy bottom wok/saucepan, non-stick coated or stainless steel – medium (3-4 qt/ 3-4 L) NOTE: Please do NOT use un-coated aluminum or cast iron pans – the acids in the Ambadi will react with the aluminum/cast iron.
Ingredients
Ingredients to Pressure cook
- 1 1/2 cups Ambadi leaves: washed and chopped – pack tightly to measure – 150 g Gongura, Pitwa, Ambada, Pulichikeerai, Roselle, etc.; if not available; see Recipe Notes for alternative greens you might use
- 2 tbsp Rice – coarsely crushed Cream of Rice, Idli Rava OK;
- 1 cup Kohlaa (Ash Gourd) – peeled and diced – 100 g about 150 g piece of Kohlaa; also called Petha Kaddu, Kushmanda, Kumbalanga, Winter Melon, white pumpkin; if not available, OK to use Dudhi (Calabash, Lauki) or Zucchini, peeled and diced
- 2 tbsp Peanuts – Raw if not available, roasted peanuts OK
- 2 tbsp Channa Dal – skinless Bengal Gram, split chickpeas; if not available, OK to omit
- 3/4 cup Water – divide into 2 portions: 1/4 cup + 1/2 cup
To finish making Ambadichi Bhaaji
- 2 tbsp Besan – Channa flour Bengal Gram flour; Use finely milled Besan – I do not recommend using Magaz, which is more coarse-textured; Chickpea flour, Garbanzo flour
- 2 tsp Oil I like to use peanut oil; other neutral oil OK
- 1/4 tsp Mustard seeds – black
- 1/4 tsp Cumin seeds
- 1/8 tsp Hing – Asoefetida if not available, omit; also omit for Gluten-free cooking
- 1/4 tsp Turmeric
- 1/4 tsp Red Chilli powder adjust as per spiciness preferred
- 1-2 whole Dried red Chillies – broken into 2-3 pieces each – optional
- 3/8 tsp Salt adjust as per preference
- 2 tbsp Jaggery powder (or chopped Jaggery) Gool, Gud; if not available, use Sugar; add a bit more, if you like it sweeter – up to 3 tbsp total
- 1 cup Water – add as needed add more if needed to adjust consistency
Garlic Tadka for topping
- 1 tbsp Oil I like to use peanut oil; other neutral oil OK; I do not recommend using Extra Virgin Olive Oil for Tadka
- 1/2 tsp Mustard Seeds – Black
- 1/2 tsp Cumin seeds
- 1/8 tsp Hing – Asoefetida if not available, omit; also omit for Gluten-free cooking
- 1/8 tsp Turmeric
- 1/4 tsp Red Chilli powder for less spicy Tadka – use paprika instead
- 2 tsp Garlic – chopped 3-4 medium cloves; omit if you prefer to avoid garlic
- 1-2 whole Dried red Chillies – broken into several pieces Omit if you prefer less spicy Tadka
Garnish – on the side
- 1 cup Onion – finely chopped Red onion preferred; if not available, white or yellow OK too; for milder flavor, use leeks – white bottoms only
Instructions
Trim and wash the Ambadi
- Strip the leaves from the stems: I like to use a pair of scissors to do this – my nails thank me for doing so!Wash the leaves thoroughly:Fill a large pot (or even a small bucket!) with cool water and dunk the leaves in. Swish the leaves around in the water, scrubbing gently with your fingers, to loosen any sand/grit stuck to the leaves.Scoop the leaves out of the water and place in a colander. Run a finger around the bottom of the pot and you will likely feel the sand/grit deposited there.Discard the water, carefully rinsing off all the sandy residue from the bottom of the pot. Repeat 3-4 times, as needed, until no more grit collects on the pot-bottom.Scoop up the leaves and transfer to a colander; Rinse again under the tap. Place the colander over a plate and set aside to drain the excess water for a few min while you continue with the next step.
Prepare ingredients for pressure cooking
- Measure the Channa Dal and peanuts into a small stainless steel bowl.
- Wash the mixture with water: add a little water, scrub a bit and drain the water. Repeat once more. Add 1/4 cup fresh water to the bowl and set aside to soak for a few min.
- Place the coarsely crushed rice (or Cream of rice/ Idli Rava) in a small bowl; add about 1/3 cup water and scrub the rice gently. Drain the liquid using a fine strainer and set aside.
- Dice the Kohlaa: Begin by cutting the Kohlaa (Ash Gourd) into 1/2 inch (1 cm) slices. Peel each slice with a paring knife, then dice the slices about 1/2 inch (1 cm) thick.
- A slightly heaped 1 cup of peeled and diced Kohlaa weighs about 100g – the yield is from about 150 g of Kohlaa
- Chop the Ambadi leaves:Pick up a fistful of leaves and slice them into thin ribbons;
- Turn the cutting board 90 degrees and slice the ribbons finely. 1 1/2 cups of finely chopped Ambadi, packed tightly, weighs about 150 g. Transfer the chopped Ambadi to a stainless steel bowl that fits inside the pressure cooker – be sure to check beforehand that you can easily put in and take out this container from your pressure cooker – a Chimtaa (Pakkad) is the perfect tool for doing this. Add 1/2 cup water to the chopped Ambadi.
- Arrange the diced Kohlaa ove the Ambadi. Spread the crushed rice over the top of the Kohlaa. Place the small bowl with the soaked Channa Dal and peanuts, along with any leftover soaking water, on top of the Kohlaa.Prepare the pressure cooker for pot-in-pot cooking:Place a rack/trivet inside the cooker and add 2 cups of water. (For the Instant Pot, this is the stainless steel liner that fits inside the IP.Place the prepared bowl with the veggies on top of the rack. Close the lid and pressure cook for 5 min at full pressure. Allow natural pressure release (about 10 -12 min)
Finish making Ambadichi Bhaaji
- With a Chimtaa (Pakkad, sturdy tongs), remove the container with the cooked vegetables from the pressure cooker.
- Remove the bowl of Channa Dal and peanuts and set aside.
- While the vegetables are still steaming hot, quickly fork-mash them to blend the Kohlaa and rice grains into the Ambadi. Note: If using an alternative combination of greens as suggested in Recipe Notes, you may need to give this mixture a quick pulse-blend – do not blend to a smooth puree – leave it a little coarse textured
- Add the Besan and mix well.
- Break up any lumps that might form.
- Set about 1 1/2 cups of water to boil in a small sauce pan (or heat the water in a large mug in the microwave)In a medium-large heavy bottom wok or saucepan (3-4 qt /3-4 L), heat 2 tsp oil.Add mustard seeds and cover; when they start popping, lower the heat and add cumin, which sizzles right away.
- Add Hing – it sizzles immediately
- Add coriander powder and dried red chillies (if using); stir-fry for 15-20 seconds until fragrant. Note: Do not fry too long or the chillies and coriander will burn and taste bitter!
- Add turmeric and red chilli powder; stir to mix gently for 5-10 seconds
- Transfer the Ambadi mixture to the pot
- Now add the cooked Channa Dal and peanuts and mix gently.
- Stir-fry for 2-3 min on medium-high heat, until you see some steam coming off from the mixture, which starts to become creamy as the Besan cooks. The turmeric also gives it a slightly golden hue.
- Add 1/2 cup hot water (from the pan in which you set the water to boil) to the bowl in which the veggies were cooked: swirl it and scrape the sides and bottom with a spoon/spatula to collect all the residual material left behind in this container. Note: I recommend using hot water to do this for a couple of reasons: a. hot water more effectively collects the residual material from the bowl, and b. when this hot liquid is added to the pan, the overall temperature remains stable. Thus, the cooking is not slowed down by a temperature drop right in the middle of cooking the Bhaaji.
- Add this hot liquid to the the wok/saucepan and stir to mix.
- Add jaggery powder and salt; stir gently to mix. The mixture starts to look just a little runny because of the salt and jaggery.
- Decrease heat to low, cover and simmer 7-8 min, stirring a couple of times in between. The mixture should look smooth and creamy, with a thick batter-like consistency. If it looks too thick, stir in some hot water – up to about 1/2-3/4 cup, adding about 2 tbsp at a time. Do not make it too runny!Turn the heat off and let it rest, covered, for about 5 min before serving.
Make the Garlic Tadka for topping the Ambadichi Bhaaji
- While the Ambadichi Bhaaji simmers, peel and chop the garlic for making Garlic Tadka.
- Break the dried red chillies into 2-3 pieces each
- Heat oil in a small Tadka wok or saucepan. When the oil looks shimmery, add a few mustard seeds: if the seeds sizzle and pop almost immediately, the oil is ready for making Tadka. If they don't, heat the oil a bit longer.Add the mustard seeds and cover immediately – the mustard pops rapidly (the cover prevents the seeds from splattering everywhere). Turn the heat down and add cumin seeds – they will sizzle instantly.
- After 10 seconds, add hing; after another 5 seconds or so, add the chopped garlic.
- After 10-15 seconds, add dried red chillies and turn the heat off. Immediately add turmeric and red chilli powder. Note: Do not let the ingredients burn – the Tadka will taste bitter!
- Set aside to cool a little before serving.
- Also, peel and chop red onion – finely – for topping the Bhaaji.
- Serve the Ambadichi Bhaaji, steaming hot, topped with Garlic Tadka and chopped onions , along with Roti / Chapati / Bhakri.If you wish, add a Raita, sliced cucumbers, cherry tomatoes, hot pickle, Papad, etc., on the side, to round out your meal. But of course,…. the STAR of the show is the delectable Ambadichi Bhaaji!
- Enjoy!
Notes
Ambadi (Gongura, Pitwaa…) not available?
No worries… I couldn’t find Ambadi for years when I came to the US. So I tried to figure out alternatives with whatever I could find in American grocery stores. I continue to use these when the craving hits and Ambadi is not available in the Indian grocery stores Here are some combinations that worked really well for me:- 1 cup finely chopped Spinach (raw), 1/2 cup peeled and diced Zucchini, Ash Gourd or Dudhi, 1/2 cup diced Rhubarb (fresh or frozen; adds tart flavor and thickness to the dish)
- I recommend giving the cooked mixture a quick pulse blend in a blender/chopper to bring it together.
- Do NOT blend till pureed smooth! Leave a little coarse texture.
- I recommend giving the cooked mixture a quick pulse blend in a blender/chopper to bring it together.
- 1/2 cup finely chopped Swiss Chard (raw), 1/2 cup finely chopped Spinach (raw) 1/2 cup peeled and diced Zucchini, Ash Gourd or Dudhi, 1/2 cup diced Rhubarb (fresh or frozen; adds tart flavor and thickness to the dish)
- I recommend giving the cooked mixture a quick pulse blend in a blender/chopper to bring it together.
- Do NOT blend till pureed smooth! Leave a little coarse texture.
- I recommend giving the cooked mixture a quick pulse blend in a blender/chopper to bring it together.
- 1 cup finely chopped Spinach (raw), 1/2 cup peeled and diced Zucchini, Ash Gourd or Dudhi, 1/2 cup finely diced green (unripe!) mango (adds tartness and thickness to the dish)
- I recommend giving the cooked mixture a quick pulse blend in a blender/chopper to bring it together.
- Do NOT blend till pureed smooth! Leave a little coarse texture.
- I recommend giving the cooked mixture a quick pulse blend in a blender/chopper to bring it together.
Channa Dal not available?
No worries…. simply omit it and use more peanuts instead.- I don’t recommend using yellow split peas as a substitute in this recipe – although they resemble Channa Dal in appearance, the texture and flavor after cooking is very different and I feel it doesn’t go well together.
- That said, of course, you could give it a try – maybe you will find it OK!
Storing Leftovers
What leftovers?! This Bhaaji will probably get polished off the day it’s made! However, if you do have leftovers, or if you decide to make a big batch, you can store it in the refrigerator or even freeze it….. In the Refrigerator: Store in a lidded glass/ceramic container. I do not recommend storing in a plastic container. Do NOT add the chopped onion or Garlic Tadka into it while storing.- Store the Tadka separately
- Use up leftover chopped onion in another way within a day or so
- Use Leftover Ambadichi Bhaaji within 2-3 days
- Reheat well, till steaming hot: cover it, it tends to splatter!
- microwave or stove-top OK
- Serve with freshly chopped onion
- Leftover Garlic Tadka is fine for 3-4 days
- Reheat well, till steaming hot: cover it, it tends to splatter!
- Do not freeze the Tadka:
- use it up in 2-3 days in another way: for Dal , other vegetables, etc.
- Do not freeze the leftover chopped onion
- use it up within a day or so in another way: for Dal , other vegetables, etc.
- Use Leftover Ambadichi Bhaaji within 4-6 weeks
- Thaw and reheat well, till steaming hot: cover it, it tends to splatter!
- Microwave OK for thawing and reheating
- sprinkle a little water if it it looks too thick
- stir a couple of times while reheating
- For stove-top reheating:
- thaw at room temperature: open the lid and set it on the counter for about 15-20 min
- transfer to a wide shallow pan (frying pan works well), sprinkle a little water, cover and and heat till steaming hot
- stir a few times to prevent sticking and burning on the bottom
- Microwave OK for thawing and reheating
- Serve with freshly chopped onion
- Leftover Garlic Tadka is fine for 3-4 days
- Thaw and reheat well, till steaming hot: cover it, it tends to splatter!
Fabulous. Love the details and alternate suggestions!
Thanks, Suhasini! Hope you try it soon!
This is an excellent recipe. The end product is absolutely delectable. I love that you’ve made life simple by suggesting alternatives to ingredients..! Love all your recipes 💕
Thank you, my dear! I’m glad you like my suggestions for what to do when some ingredient is not available, or when you’d rather avoid it
Amazing! I love the whole journey you take us through your research and contextual background on ingredients as well as the reminiscences from your childhood on various accompaniments 🥰
Thanks, Pratibha! To me, I enjoy understanding all of it and connecting all the the dots: that’s what makes it even more interesting for me to dabble into “new” foods and revisit “old” ones with fresh eyes!
Love it
Thank you!
I would give perfect 10 for this traditional Maharashtrian recipe. I always thought it was very tedious. With your knowledge and passion for cooking, you made this recipe very quick and easy . This mouthwatering recipe took me to the sweet memories of my childhood today. Thank you Dr. Sushma Dandekar putting your “ Culinary Heart” and the scientist background together for us. Hope to see many more traditional Maharashtrian recipes.
Thank you for your kind and thoughtful review, and I’m so glad it reminded you of happy times from your childhood. And yes, I do plan to post many more Maharashtrian recipes…. 🙂
I totally forgot to give this recipe 5 stars in my review.
Love the way you have simplified the recipe. Will get ambadi and cook asap
Thanks, Meghana! Hope you enjoy it!