Ambadi Chi Bhaji (Sorrel Leaf Curry)
A tangy, iron-rich curry of ambadi (roselle/sorrel) leaves cooked down with garlic, peanuts and a hint of jaggery, a rustic seasonal green now fading from urban kitchens.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 10 g
- carbs
- 12 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 150 kcal
Instructions
- 1
Heat oil in a kadhai (deep pan). Add mustard seeds and let them pop.
- 2
Add garlic and green chillies. Fry gently until they smell fragrant.
- 3
Add onion. Cook until it turns soft and lightly golden.
- 4
Add chopped ambadi leaves, turmeric and salt. Cover and cook on low heat for 8-10 minutes until soft.
- 5
Stir in crushed peanuts and besan (gram flour). Mix well until the curry thickens slightly.
- 6
Add jaggery and a splash of water if needed. Cook gently for 5 more minutes.
- 7
Serve hot with bhakri (flatbread) or steamed rice.
Chef's tips
Ambadi leaves are naturally sour, so taste the dish before adding any extra sour ingredients. Do not overcook so the greens keep their bright colour.
Ingredient substitutions
- ambadi leaves → sorrel or gongura leaves
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop, adding a splash of water if dry.
Common mistakes to avoid
- •Leaving out the peanuts, which balance the natural tart flavour of the leaves.
Serving suggestions
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