Aambat Chuka Bhaji

Aambat means sour. 
Aambat chukka is a green leafy vegetable. It is also known as Sorrel Green Curry or Khatta Palak Sabji.
This vegetable can also called as sour cousin of palak (appearance is like palak).
This dish is a very famous in Khandesh which includes places like Jalgaon, Dhule, etc in Maharashtra.
I got to learn this dish from my dad and mom both.
This a very spicy dish that you can have it with roti, bhakri and steamed rice.
This dish being very spicy it won't harm your stomach for sure.
For spicy food lovers this dish can be a treat.

Aambat Chuka Bhaji

Ingredients

• 250 grams of aambat chuka leaves
• 1 cup toor dal (lentils)
• 2-3 small egg plants
• 1 onion
• 1 tomato
• 1/4 cup peanuts
• 15-20 green chilies
• 1 tsp turmeric powder
• 8-10 small dry coconut pieces
• Salt as per taste
• Half tsp cumin powder
• Half tsp coriander powder
• 2-3 cups water

Recipe

Grind half of the chilies in a grinding jar to a smooth paste.

Chop 5-6 chillies into pieces and keep aside.

Chop aambat chuka leaves.

Wash lentils and peanuts nicely.

Chop small egg plants into cubes.

Now take aambat chuka, lentils, egg plants, peanuts, chopped chilies and chili paste in a vessel. Add 2 cups of water to it and cover it with a lid. Now pressure cook all the ingredients for 2-3 whistles.

Finely chop onion and tomato.

Heat 2-3 tsp oil in a wok and add chopped onions to it. Sauté them till they become translucent and add chopped tomatoes to it and let them cook for 2-3 minutes.

Churn the pressure cooked dal and aambat chuka mixture with a simple hand churner.

Add turmeric powder, coriander powder and cumin powder to onions and tomatoes and mix well. Now add the churned aambat chuka and dal mixture to it. Add salt as per taste and let it boil for 3-4 minutes.

Serve with roti, jowar or bajra roti (bhakri) or with simply steamed rice.

*Note - This dish has to be spicy, but you can decrease the quantity of chilies initially to half of the quantity mentioned in the recipe.