AMBAT CHUKA DAL BHAJI [GREEN SORREL CURRY]

I found Ambat Chuka last week at the sabzi mandi. It is a tangy version of Palak [appearance is like palak/ spinach but it is very sour in taste]. In fact I googled to find out what it is called in other languages and was surprised to know that in Hindi it is called Khatti Palak and in English it known as Green Sorrel. It’s very easy and quick recipe. Khatta bhaji is available at most Indian vegetable vendors. Select the fresh bhaji with firm, dark green variety and see to it that it is fresh and free from any insect infestation.  Remove the leafy portion from the stalk.

In fact you can use tender stalks also for the recipe. The most common recipe called for khatta bhaji is made by combining split Bengal Gram or Chana Dal. For some other recipe you can add onion, chopped potato, green tomato , spinach and brinjals. Will share that version some other day.  This green sorrel is very good for skin and plays an important role in maintaining vision.  Since it is low in calories, it can be eaten by people who want to lose weight. So here is the step by step recipe with pictures.

INGREDIENTS:

1 Bunch Ambat Chuka Leaves with stems [khatta bhaji]

¼ Cup Peanuts

¼ Cup Finely Sliced Dry Coconut

½ Cup Chana Dal [split yellow gram],soaked in water for 1 hour

1 tablespoon Besan/ Gram Flour [see tips]

1 tablespoon Jaggery

Salt as per taste

For the tampering:

1 teaspoon Ginger-Garlic Paste

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

2-3 Green Chilies split lengthwise

¼ teaspoon Turmeric Powder

 2 tablespoon Oil

METHOD:

STEP 1 - Wash the greens under running water and keep aside.

STEP 2 – Wash the chana dal with lots of water for 2-3 times.

STEP 3 - Cook ambat chukka along with peanuts, sliced coconut and chana dal in a pressure cooker for 2-3 whistles.

STEP 4 – Blend it with hand blender and keep it aside.

STEP 3 – In a wide wok heat oil and then add cumin-mustard seeds and few slices of coconut.

STEP 4 – Then add ginger-garlic paste with green chilies in it.

STEP 5 – Add turmeric powder

and then add cooked ambat chukka in it.

STEP 6 – Add salt as per taste.

STEP 7 – Add grated jaggery and mix it well.[see tips]

STEP 8 – Cook for few minutes. Adjust the water quantity to the required consistency. [See tips]  

STEP 9 – Once the water starts boiling add the besan stirring continuously.

STEP 10 - Cook it for few more minutes until it gets slightly thick.

Switch off the heat and bhaji is ready to serve.

Serve hot ambat chukka bhaji with Chapatti, Bhakri or plain Rice.

NOTES:   * Adjust the quantity of besan according to your desired consistency.

                 *I don’t like much sweet so I added very less jaggery but you can add more as per your liking.

                 * Usually this bhaji is made to a semi-thick dal consistency which can be eaten with rice too.