Make Ambadichi Bhaaji - Creamy, Simple & Tasty

Pressure-cook chopped Ambadi and Kohlaa, along with soaked peanuts and Channa Dal, for 5 minutes. While still hot, fork-mash the cooked Kohlaa and Ambadi, then stir in the Besan. Heat oil, add mustard and cumin seeds; when they pop, add Hing, coriander powder, turmeric and red chilli powder. Add the cooked Ambadi mixture, salt, jaggery and hot water. Cover and simmer till the mixture thickens, about 7-8 min. Serve, steaming hot, accompanied by finely chopped onion and Garlic Tadka, along with your favorite flatbread. Enjoy!

5 from 6 votes

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Prep Time 25

Cook Time 20

Total Time 45

Course Main Course, Side Dish

Cuisine Indian, Maharashtrian

Servings people

Calories 229 kcal

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.

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.

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.

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

In the Freezer:

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.

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
- Serve with freshly chopped onion
- Leftover Garlic Tadka is fine for 3-4 days

Note: this is not really Sorrell, (Ambat Chuka, Khatti Palak,etc.), but it's OK to use

Nutrition

Calories: 229kcalCarbohydrates: 31gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gSodium: 230mgPotassium: 582mgFiber: 6gSugar: 9gVitamin A: 650IUVitamin C: 27mgCalcium: 102mgIron: 3mg

Keyword Ambada, Ambadi, Bengal Gram, Besan, Bhaji, Bhakri, Channa Dal, Garlic Tadka, Gongura, Hibiscus, Leafy Greens, Pitwaa, Pulichikeerai, raw peanuts, Roselle, Subzi

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