Ambadi Chi Patal Bhaji, A Maharashtrian Curry; Recipe inside
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A classic Maharashtrian dish called ambadi chi patal bhaji is prepared using gongura, or sorrel, leaves. Cooked ambadi leaves (also known as gongura or sorrel leaves) are blended with besan (gram flour) and basic spices to make this traditional Maharashtrian curry. Garlic and mustard seeds are then added to temper the dish. The English word "ambadi" denotes sorrel or gongura leaves. Ambadi chi patal bhaji is a classic, nutritious curry that goes well with chapati, bhakri, phulka, plain rice, and is vegan, diabetic- and beginner-friendly. 

Everyday vegetables like this wholesome and nourishing patal bhaji are favourites among all ages. Ambadi is also known in English as gongura leaves or sorrel leaves, in Kannada as Pundi pallle or Pundi soppu, in Tamil as Pulicha Keerai, and in Hindi as Pitwaa. 

Ambadi/gongura leaves naturally have a sour flavour, which gives the curry a great flavour. Jaggery is sometimes added to this dish to counteract the tanginess of the ambadi leaves. This dish is a typical delicacy that tastes excellent and has a lot of garlic added to it to make it more flavorful. 

These ambadi/gongura leaves are a good source of protein, lipids, and carbohydrates in addition to being delicious. Additionally, this leafy green is a great source of vitamin A, vitamin C, vitamin B1, B2, and B9. It is also high in iron, vitamins, antioxidants, and folic acids. 

Here is how to make Ambadi chi patal bhaji at home 


1 bunch of Ambadi leaves 

3 tbsp besan (chickpea flour) 

2 tsp Red chili powder 

10-15 Garlic cloves 

2 tbsp gur (Jaggery) 

2 tbsp oil 

1 tsp Mustard seeds 

1/4th tsp Hing (Asafoetida) 

1/4th tsp Turmeric powder 

Salt to taste 

For Garlic Tempering: 

2 tbsp oil 

7-8 Garlic cloves 


First, begin by preparing a garlic tempering (Fodni). When the oil in a small kadhai is hot, add 7-8 garlic cloves and sauté them there till they are light golden brown. Avoid overcooking. This tempering should be set aside because the patal bhaji will be garnished with it. 

Ambadi leaves should be washed, chopped, and pressure cooked for four whistles. Take out the ambadi leaves and drain all of the water once the pressure cooker has cooled (use this water for adjusting the consistency of the patal bhaji). With the help of a masher, roughly mash the ambadi leaves. Stir in the besan thoroughly. This combination needs 2 cups of water. Make sure there are no lumps. Add salt, gur, garlic cloves, and red chilli powder. Cook this besan ambadi mixture now over a medium flame. According to your preferences, change the patal bhaji's consistency. Add two tablespoons of oil to a small kadhai. Add the mustard seeds, hing, and turmeric powder once the oil is hot. Place the patal bhaji on top of this fodni. Mix well, then wait until the bhaji starts to boil. Cook besan on a medium flame until the raw flavour has disappeared. It ought to take 7-8 minutes. The besan can be dry roasted if desired before being combined with the ambadi leaves. Garnish this patal bhaji with the garlic tempering just before serving, and eat it with rice and bhakri.