Ambadi Bhaji | How to make Ambadi Sabzi

February 13, 2018

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Ambadi Bhaji – a nutritious sabzi made using Ambadi greens, spices, besan, chana dal and peanuts.

The indigenously available green leafy vegetable “Ambadi” in Marathi and Roselle in English, is one of the few leafy vegetables which can be safely consumed in the rainy season. Famous dietician and nutritionist Rujuta Diwekar in her book Indian Super Foods has labelled Ambadi as one of the super foods of India. According to her “Ambadi is rich in folic acid and iron and the tribals use ambadi to build more strength in the stomach, improve immunity and prevent diarrhoea.”

Given the health benefits of Ambadi leaves, it’s a pity that it is not commonly cooked by people. It is largely consumed by elder generation who are aware of its health benefits.

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Recipe Video

Ambadi Greens | Gongura greens

Ambadi greens also known as Gongura is a leafy vegetable found in various parts of India. They have been used in traditional recipes for generations and has been a part of regional cuisines. The leaves have a distinct flavour and health promoting properties. They are rich in folic acid and iron and is known to improve immunity and prevent diarrhoea.

There re two types of Ambadi greens – Red Ambadi and Green Ambadi. Red Ambadi greens have red stems. While the taste profile of both red and green ambadi is same, the green variety has a more subtle flavour as compared to the red variety.

Ambadi plant produces beautiful yellow flowers with red calyx.The calyx of the flowers are used to make sharbat and also has medicinal uses. In the Western countries, roselle tea is used as a detox drink. The flowers are rich in Vitamin C. These flowers impart a beautiful, bright red colour to the dishes made using them.

About Ambadi Bhaji

Ambadi Bhaji is a dish made using Ambadi greens, spices, besan, chana dal and peanuts. Ambadi Bhaji stands out as a nutritious dish showcasing the richness of indigenous ingredients. The ambadi leaves are sour in taste and so the sabzi turns out tangy. The tanginess of ambadi leaves is balanced with the spices, besan and peanuts. It makes for a flavourful and nutritious dish. It pairs well with bajra or jowar bhakris.

List of ingredients to make Ambadi Bhaji

Ambadi leaves

Lentils and nuts : chana dal and peanuts

Herbs & spices : garlic, mustard seeds, asafoetida, cumin seeds, turmeric powder, red chilly powder

Other ingredients : gram flour (besan), jaggery, oil and salt

Step-wise recipe with pictures

Soak chana dal and peanuts for an hour. Wash the Ambadi leaves and chop them.

Pressure cook Ambadi leaves, chana dal and peanuts with 2 cups water for 3 to 4 whistles.

When the steam escapes fully, remove the cooked ambadi leaves from the pressure cooker and keep it aside.

Heat a pan and dry roast the besan on slow flame. Roast till it loses its raw smell and you get a nice aroma from the besan.

Heat 2 tsp oil in a pan. Add mustard seeds, cumin seeds, asafoetida, half the quantity of the crushed garlic and saute till the garlic changes its colour.

Add the cooked amabadi leaves ,chana dal and peanuts. Mix well.

Add red chilly powder, turmeric powder, jaggery, salt, roasted besan and give it a good mix.

Add half a cup of water and cook covered for 5 minutes.

For the tempering, heat the remaining ½ tsp oil in a small pan. Add the remaining crushed garlic and dry red chilly.

Pour it over the cooked Ambadi bhaji. Serve hot with bhakris.

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