Aambat
Chukyachi Bhaji
Aambat Chuka is called Khatta Palak in Hindi and Green
Sorrel in English. It is a sour leafy vegetable, with thick, juicy leaves and
stems and is a good source of Vit C, Beta carotene, calcium, potassium and
magnesium. This vegetable can be prepared individually or in combination with
other leafy vegetables. Sometimes it is used in non-vegetarian recipes too. I
always loved this vegetable for its unique sour taste. I have grown this
vegetable in my kitchen garden when I was away from my home town and it grows
quite easily and well too all round the year. Method of preparation of this
vegetable is quite easy. The consistency of this recipe is semi liquid (Gargatti
Bhaji in Marathi). It tastes heavenly with plain rice or Jowar (Sorghum) roti.
Ingredients
Ambat Chuka – 1 big bunch
Groundnuts – ½ cup
Chana Daal (Bengal Gram) – 2
tablespoons
Besan (Gram Flour) – 2 tablespoons
Curds (Optional) – 1 tbsp
Water – 3-4 cups
Jaggery – 1 n ½ tablespoon
Turmeric Powder – ½ teaspoon
Salt – As per taste
Oil - 1 tablespoon
Ghee – 1 tablespoon
Green Chillies – 2-3 nos
Garlic – 10-12 cloves
Mustard seeds – 1 teaspoon
Method
Wash Ambat Chuka leaves and stems
and chop about 1 cm in length. Soak groundnuts and daal in water for about an
hour. Now take chopped leaves, soaked grounduts, daal in a stainless-steel
vessel and add turmeric powder, salt, jaggery and approx. 3 cups of water.
Pressure cook all these ingredients for about 10 minutes. Remove from heat and
whisk well with hand. Add curd and besan and mix well. Cook this mixture on
medium heat while stirring continuously for about 5-6 minutes. Now heat oil and
ghee in a tempering vessel and add mustard seeds. Once the mustard seeds
splutter, add chopped green chillies and crushed garlic and allow to heat for a
minute. Add this tempering to the cooked vegetable. The Ambat Chuka vegetables
is ready to be served.
Note
–
Cooking time is about half hour (plus one hour for soaking).
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