Ambadichi Bhaji

1. 1

   Wash and chop the ambadi leaves.

   • Pluck ambadi leaves from the stems and discard any thick stalks.
   • Wash the leaves thoroughly in running water to remove any grit.
   • Roughly chop the leaves and set aside in a colander to drain.
2. 2

   Cook the leaves until wilted.

   Place the chopped ambadi leaves in a saucepan with 2 tablespoons of water. Cover and cook on medium heat for about 5 to 7 minutes, stirring once halfway, until the leaves wilt and soften completely. Drain any excess water and set aside.

3. 3

   Make the tempering.

   • Heat oil in a kadai or pan over medium heat.
   • Add mustard seeds and let them splutter (30 seconds).
   • Add cumin seeds and hing, stir briefly until fragrant.
   • Add crushed garlic and slit green chilies, sauté until garlic turns light golden.
4. 4

   Cook the bhaji with spices.

   • Add the wilted ambadi leaves to the tempering.
   • Sprinkle turmeric powder and salt over the leaves.
   • Add grated jaggery if using to balance the tanginess.
   • Mix everything well and sauté on medium-low heat for 5 to 6 minutes, stirring occasionally, until the bhaji is dry and flavors meld together.
5. 5

   Finish with fresh coconut and serve hot.

   Turn off the heat. Sprinkle grated fresh coconut on top and give a gentle mix. Serve the ambadichi bhaji hot with jowar bhakri or steamed rice.

   TIPThe coconut adds a subtle sweetness that beautifully balances the natural tanginess of ambadi leaves.

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