AMBAT CHUKA PATAL BHAJI / GREEN SORREL CURRY

AMBAT CHUKA PATAL BHAJI / GREEN SORREL CURRY

Ingredients

Ambat chuka / green sorrel leaves	1 bunch
Chana dal / Split bengal gram	1 cup
Green chillies	3 to 4 nos
Large onion chopped	1 no
Ginger garlic paste	1 tsp
Red chilli pdr	1/2 tsp
Jaggery	1 tsp
Salt	T.T.
Coriander leaves	2 tbsp
Oil	2 tbsp
Rai / mustard seeds	1/4 tsp
Jeera / cumin seeds	1/4 tsp
Haldi / turmeric pdr	1/4 tsp

Method

1. Pick and wash well the leaves. Shred them finely.

2. In a cooker add the chana dal, shredded leaves and chopped green chillies.

3. Pressure cook for 2 to 3 whistles till it gets soft. Switch off the flame and allow the pressure to release on its own.

4. Heat oil, add rai, jeera and haldi.

5. Add in the chopped onion and ginger garlic paste.

6. Saute till the onion starts to brown. Then to it add red chilli pdr.

7. Mash the leaves - dal well with the back of the spoon.

8. Pour this mashed mix onto the onions.

9. Add little water (around 1/2 to 1 cup) to adjust consistency if needed.

10. Add jaggery and salt. Bring to a boil. Sprinkle coriander leaves on top.

11. Serve hot with rice or bhakari.



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CHAKWATACHI PATAL BHAJI / CHAKWATACHA GARGATA

CHAKWATACHI PATAL BHAJI / CHAKWATACHA GARGATA

Ingredients

Chakwat leaves / bathua	1 bunch
Toor dal / split pigeon peas	1/4 cup
Shengdane / Peanuts	1/8 cup
Tomato (chopped)	1 no.
Garlic cloves	3 to 4 nos
Scraped fresh coconut	1/4 cup
Green chillies	3 to 4 nos
Coriander leaves	2 tbsp
Salt	T.T.
Oil	3 to 4 tbsp
Rai / mustard seeds	1/8 tsp
Jeera / cumin seeds	1/8 tsp
Heeng / asafoetida	1/4 tsp
Haldi / turmeric pdr	1/4 tsp

Method -

1. Pick the leaves from the bunch. Wash them thoroughly and finely shred.

2. Add these leaves to the pressure cooker.

3. Along with it add in the toor dal, peanuts, tomato and 1 cup water.

4. Pressure cook for 1 to 2 whistles till it gets soft and mushy. Switch off the flame.

5. When the pressure releases mash the leaves and the dal together with the back of a spoon.

6. Grind together to a paste the coconut, green chillies and coriander leaves adding little water as needed. Reserve for later use.

7. Heat oil, add in the rai. When it crackles add in the jeera, heeng and haldi.

8. Add minced garlic into the oil and saute till it turns a little pink.

9. Now pour in the prepared coconut paste.

10. Saute the paste in oil till it is well cooked and oil leaves out from the side.

11. At this stage you can pour in the mashed dal-leaves mix. Add salt.

12. Add 1/2 to 1 cup water if needed to adjust consistency. It should be semi thick but pourable.

13. Bring to a boil. Serve hot with bhakri or yellow khichadi.

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